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WILLIAM B. GERE 

AN APPRECIATION 

The fiftieth anniversary of Merrell-Soule is 
commemorated by this volume. 

Since that autumn day in 1868, when G. L. 
Merrell and 0. F. Soule joined their modest 
fortunes in the establishment of the business 
which has since borne their names, the story of 
Merrell-Soule has been one of continuous growth, 
expansion and progress. Canned goods consti- 
tuted the sole output of the little factory of fifty 
years ago; to-day canned goods have been for- 
gotten; ten Merrell-Soule Powdered Milk fac- 
tories stretch across the country from Syracuse 
to Omaha, while the output of None Such Mince 
Meat amounts each year to more than ten million 
packages. 

Among the men whose earnest thought and 
zuhole-hearted endeavor have been given to the 
building up of Merrell-Soule, to the establishment 
and growth of all that Merrell-Soule stands for, 
no name stands forth more notably than that of 
William B. Gere, and this volume is dedicated 
to his memory. 











MERRELL-SOULE 






PRODUCTS 






'Po'wdered SMilk 






and 






°Nj>ne Such iMince <^eat 






1 












MERRELL-SOULE COMPANY 






Genera/ Offices 






SYRACUSE, NEW YORK 




1 1 






COPYEIGHT 1919 

MERRELL-SOULE COMPANY 

Syracuse, N. Y. 



M/Vy i4 



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)CI.A515612 



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CONTENTS 



PAGE 

WiLWAM B. Gere— An Appreciation 7 

MerrEll-SoulE— For Fifty Years an Honored Name in Business . . 7 

Frank C. Soule ^ 

What is MerrEll- Soule Powdered Milk? 11 

A Tribute to Merrell-SoulE Powdered Milk, by Proe. O. F. Hunziker . 12 

Development of the Ideal Method of Milk Preservation ... 13 

The MerrEll-Soule Spray Process 14 

A Trip Through a Merrell-Soule Powdered Milk Factory ... 16 
MErrEll-SoulE Milk Products: 

Powdered Skimmed' Milk 18 

BuTTERFAT Powders • • 19 

"Cream Powders" 19 

Powdered Buttermilk 20 

A Summary of the Uses of Merrell-SoulE Powdered Milk Products . 21 

MerkEll- Soule Powdered Milk Products in the Baking Industry . 23 

Bakers' Technical Service Department 23 

General Baking and Cooking Uses 24 

Advantages of MerrEll- Soule Powdered Milk for Baking ... 25 

Directions for Restoring Powdered Milk for Bakery Use ... 26 

Powdered vs. Liquid Milk— Quality, Cost, Yield 27 

In Yeast-Raised Baked Goods . 28 

Sweet Yeast Dough Goods . 36 

Powdered Buttermilk — Uses and Value in Baking 38 

Rope, Its Formation and Habits 41 

Methods of Elimination 43 

Use of MerrEll-Soule Milk Products in Cake Baking . . . ' . 44 

In Pie Baking— Pie Crust, Pie Filling and Soft Pies .... 52 

MerrEll-Soule Powdered Milk in the Dairy 61 

Standard Skimmed Milk 61 

Manufacturing Milk and Cream 62 

Formula for Making Milk and Cream 63 

Standardizing Milk and CrEam 68 

Manufacture of Buttermilk, Commercial Buttermilk and Cultured 

Milks 70 

Uses in the Creamery 74 

Starter for Buttermaking 74 

Advantages for Ice Cream Making 11 



CONTENTS— Continued 



PAGE 

In the Condensary 82 

Merrele-SoulE Powdered Milk in Candy Making 83 

For Use in Hotels, Restaurants, Steamships, etc 86 

For Cooking 86 

Milk for Drinking Purposes 88 

Making Ice Cream . . 88 

Merrell-Soule Powdered Milk for Infant Feeding 89 

For Millers and Manufacturers of Pancake Flours .... 92 

Simple Tests for the Buyer of Powdered Milk 93 

Sediment 94 

Moisture 95 

Flavor 97 

Bacteria 97 

BuTTERFAT 97 

Albumen 99 

Comparative Analyses 100 

Federal Standards 100 

Composition and Analysis of Desiccated Milk and Cream . . .101 

Scope and Importance of Merrell-Soule Laboratory Work . . . 105 
"Protective Food — The Place of Powdered Milk in Human Nutrition," 

BY Professor E. V. McCollum 107 

An Extract from "Manual of Milk Products," by Professor Wm. A. 

Stocking Ill 

None Such Mince Meat, a Nationally-Famous Food Product . . 113 

None Such and the Retail Grocer 117 

None Such and the Wholesale Grocer 118 

Bakers' Brick Mince Meat 120 

Confectioners' Mince 123 

How None Such and Bakers' Brick Mince Meat Are Made . . .113 

Uses of Bakers' Brick Mince Meat in the BakEry 120 

Confectioners' Mince in the Bakery 122 

Confectioners' Mince for Candy Making 124 

Merrell-Soule National Advertising and Educational Work . . 125 

At Your Service 127 




G. L. Mbrreli, 



O. F. SouLE 




MERRELL-SOULE 

For Fifty Years an Honored Name in Business 

THE organization which stands back of the Merrell-Soule products 
is one which for fifty years has striven to make the Merrell- 
Soule brand, on every package, a badge of guaranteed quality. 

The firm of Merrell & Soule was founded in 1868 by G. Lewis 
Merrell and Oscar F. Soule, who formed a co-partnership for the manu- 
facture of canned goods and established a small factory at Syracuse, 
N. Y. A new co-partnership was formed in 1883, between G. L. 
Merrell, O. F. Soule and F. C. Soule, the last named being the son of 
O. F. Soule. This co-partnership continued until 1893, when the firm 
was incorporated, under the name of Merrell-Soule Company. 

O. F. Soule died in 1902, and G. L. Merrell in 1909. The founders 
of the business were succeeded in its active management by their sons, 
and to-day a third generation is coming into its own in the Merrell- 
Soule executive offices. 

F. C. Soule is now president. His sons, Oscar F. Soule and Robert 
G. Soule, are respectively treasurer and secretary. Irving S. Merrell 
and O. Edward Merrell, sons of G. L. Merrell, are respectively first 
and second vice-presidents of Merrell-Soule Company. Their father 
was an inventor and an expert in mechanical problems, and his sons 
have followed his bent, both being active in the mechanical department 
of the company. 

O. F. Soule specialized in chemistry during his college years, and 
gives much of his time to the Powdered Milk Production Department. 
R. G. Soule, in addition to his duties as secretary, is sales and adver- 
tising manager. 

The little factory first erected by the original partners was ovitgrovifn 
within a year, and a new one was built. In 1904 the present building 
was erected, at the foot of North Franklin Street, in Syracuse. 

The canning of fruits and vegetables was during the early years of 
the company its only field of activity. In the course of time, labor- 
saving machines, invented by G. E. Merrell, were manufactured, and 



Merrell-Soule Products 



sold to other canners. Both these industries, however, were eventu- 
ally discontinued, giving way to the manufacture of None-Such Mince 
Meat and Merrell-Soule Powdered Milk. 

In the year 1885, the manufacture of None Such Mince Meat was 
begun. This business increased rapidly from year to year, so that the 
sales now amount to more than 10,000,000 packages annually. The 
inception of the Powdered Milk business was in 1899, and its history 
is given elsewhere in this volume. 



FRANK C. SOULE 

Frank C. Soule, president of Merrell-Soule Company, was bom in 
Syracuse in 1861, and received his education in the schools of his native 
city. At the age of eighteen he entered the employ of Merrell & Soule, 
and at twenty-one was admitted to partnership. 

Thus Mr. Soule's entire business career has been devoted to devel- 
oping the industry of which his father was one of the founders. He 
has seen its growth, from a modest beginning, to one of the largest 
and best-known companies engaged in the manufacture of food 
products. 



What Is Merrell-Soule 
Powdered Milk? 

IT is rich, pure milk, reduced to powder by a process in which no 
vital or nutritive quality of the milk is affected. 

It is a form of milk in which bacteria cannot propagate. 

It is the cleanest and purest form in which milk can be packed, 
shipped and stored. 

It is milk whose transportation cost has been reduced seven-eighths 
(liquid milk is seven-eighths water). 

It is the most convenient, most economical preparation of milk, for 
baking, candy-making, ice-cream manufacture, and all dairy and cream- 
ery purposes. 

It is a veritable boon to hotels, restaurants, clubs, steamships, settle- 
ment houses, etc., needing only to be mixed with water in order to 
produce an instant, pure and palatable supply of milk for drinking or 
cooking. 

It is a product which holds within itself and its development the 
brightest possibilities, greatest growth and most assured success of the 
milk industry, and every industry dependent on milk. 



"The product of the Merrell and Gere process 

is without question superior to any milk powder 
manufactured by the various processes herein 
mentioned. It embodies the three all important 
characteristics of a desirable and successful milk 
powder; namely, it contains less than the mini- 
mum amount of moisture which permits of 
bacterial action, its butterfat is retained in the 
globular form and does therefore mix with water 
readily, forming a cor/iplete emulsion, and its 
albumen is present in its natural non-coagulated 
and soluble form, ensuring complete solubility of 
this dried milk in water." — From "Condensed 
Milk and Milk Powders," by O. F. Hunziker, 
B.S.A.,M.S.A., Professor of Dairy Husbandry, 
Purdue University, and Chief of the Dairy De- 
partment of the Indiana Agricultural Experiment 
Station, Lafayette, Ind. 



Development of the Ideal Method 
of Milk Preservation 

ONE thing above all others has been sought in the milk industry— 
to find a process of preservation by which milk could be put 
away when it was plentiful and released for consumption in the seasons 
when there was a shortage; a method by which milk could be trans- 
ported great distances, to any climate, in any season, at minimum 
transportation cost, and stored without deterioration for long periods 

of time. 

The desired process must, it was evident, be one which would not 
affect the active principles or the nutritive qualities of milk, nor change 
its chemical reactions in any way. The product when reaching the 
consumer must be, in every essential quality. Fresh Milk. 

The methods known as condensation and evaporation, also the 
earlier milk powder processes, were efforts to achieve the desired 
result. But in none of them was the goal completely attained, as it 
is to-day in Merrell-Soule Powdered Milk— the product of a perfected 

process. 

Liquid Milk is seven-eighths water. Merrell-Soule Powdered Milk 
contains approximately 2 per cent, of moisture. Transportation cost 
is thus reduced to a very small percentage of the expense of shipping 
liquid milk. The fact that powdered milk may be shipped by freight, 
while liquid milk must go by express or baggage, means an additional 
saving. 

The expense of shipping powdered milk is also, of course, much 
lower than the transportation cost of the condensed product. 

The Merrell-Soule process reduces the bacteria count to a remark- 
ably low figure, and it is a demonstrated fact that the bacteria which 
are to be found in the fresh-made powder tend to decrease, rather than 
propagate, during storage. 

Merrell-Soule Powdered Milk is quickly and easily dissolved in 
water, and the "reconstituted" liquid milk thus obtained is pure, fresh 
milk, with the delicate odor and unmistakable flavor of fresh milk, and 
with every chemical reaction and nutritive property of fresh milk 
retained unchanged. 



Merrell-Soule Spray Process 

Its History and Development 

THE history of Powdered Milk dates back to the middle of the 
last century, when an inventor named Grimwade patented, in 
England, the first commercially usable process. 

He added carbonate of soda to fresh milk, evaporated it in open- 
jacketed pans, with constant agitation, until a dough-like substance 
resulted; added cane sugar, pressed the mixture between rollers into 
ribbons, dried it still further, then pulverized it. 

This process, cumbersome and unsatisfactory as it must have been, 
was in practice for some years. Other processes followed at intervals 
for half a century, but the real commercial development of the industry 
dates back only about twenty years. 

It was in 1899 that a machine for the drying of milk by what has 
since become known as the "double roll" process was invented by W. 
B. Gere, since deceased, then secretary of Merrell-Soule Co., and 
I. S. Merrell, first vice-president of the company. But the "dry milk" 
which resulted from this process was not satisfactory, and for that 
reason was not put on the market by Merrell-Soule Company. 

Several other processes were then tried out, but none proved satis- 
factory until Lewis C. Merrell, brother of I. S. Merrell, hit upon the 
spraying of milk into a regulated current of heated air. This gave 
the quality that had been desired, and the next thing was to determine 
the commercial value of the process. 

In January, 1905, a building owned by Merrell-Soule Company 
at Fayetteville, N. Y., was equipped, and powdered milk was produced, 
in a small way, by this spray process. Enough was marketed, and with 
sufficiently gratifying results, to warrant the company in going ahead 
with the enterprise. 
* * * * ** ** * * * 

Meantime, patents had been applied for, and the patent office had 
referred Merrell-Soule Company to a United States patent granted 





Irving S. Merrell 
Vice President 



Oscar F. SoulE 
Treasurer 






\ 





Robert G. SoulE 
Secretary 




O. Edward MerrEli. 
2nd Vice President 



Merrell-Soule Products 15 

in 1901 to Robert Stauf, of Posen, Germany, which seemed to cover 
the process. F. C. Soule, president of Merrell-Soule Company, 
thereupon went to Germany and bought not only the United States 
patent held by Stauf, but also thirteen foreign patents owned by Stauf 
and bis associates. 

The wisdom of the purchase of all the patents held by the Stauf 
interests has since been amply demonstrated. In 1915, patent litiga- 
tion which had been in the courts for three years was decided by the 
Court of Appeals in favor of Merrell-Soule Company, the decision 
being based on this company's possession of the basic patents govern- 
ing the spray process of powdered milk manufacture. 

Following the success of the experiment at Fayetteville, the con- 
struction of the first Merrell-Soule Powdered Milk factory, at Arcade, 
N. Y., was begun in 1906. Before this factory was completed, it had 
been discovered that a better product could be obtained by condensing 
the milk in a vacuum pan before spraying. This resulted in new patents 
covering what was known as the Merrell-Gere process, embodying the 
original Stauf method and the improvement mentioned. Since then 
many other improvements have been made at the Merrell-Soule plants, 
and many other patents taken out. 

The first powdered milk factory, at Arcade, was followed by a 
second, at Little Valley, N. Y., in 1909. Since then factories have 
been established at Frewsburg, N. Y., Union City, Pa., Waterford, 
Pa., Farmersville Station, N. Y., Warsaw, N. Y., Gainesville, N. Y., 
Attica, N. Y., and Omaha, Neb. 

Consumption of milk has increased from 18,000 quarts per day, in 
1906, at Arcade, to 400,000 quarts per day, at the present time, in the 
ten factories. The output of Powdered Milk has grown from 2,500 
pounds per day, twelve years ago, to a present capacity of 70,000 
pounds per day. 



A Trip Through a Merrell-Soule 
Powdered Milk Factory 

PICTURE to yourself a large, light, clean room, with a wide door- 
way at one side where cans of milk — fresh, cold and sweet — are 
being unloaded from big drays, in almost unending succession. 

There you will have the first step in the manufacture of Merrell- 
Soule Powdered Milk. This first step includes more, however, than 
the mere collecting of the cans of milk from the farmers, and their 
transportation to the testing and weighing room. Every farm which 
sends milk to a Merrell-Soule factory is visited, as often as may be 
necessary, by a Merrell-Soule inspector, whose business it is to see that 
strictly sanitary conditions are maintained by the farmer. 
*********** 

Unloaded at the factory, each can of milk passes first to a man who 
removes the cover and lifts it to his face, so as to catch the odor which 
has risen from the milk into the cover. Just a whiff is sufficient for 
this expert. If the odor indicates any condition which he knows should 
not be present in fresh, sweet milk, that can is set aside. Not only 
is it rejected, but an investigation is made, to ascertain the cause of its 
condition, and steps are at once taken to correct wrong conditions at 
the farm from which it came. 

Not often does this occur, because of the vigilant inspection at all 
farms. Most of the cans, passing rapidly on an automatic conveyor 
before the expert tester, are accepted, the milk is weighed and emptied 
into receiving tanks. 

Next comes the "skimming" of the milk — the removal of the butter- 
fat — by a separator. The cream which is removed is pasteurized and 
placed in cans to be marketed. The skimmed milk is also pasteurized, 
then it goes to a vacuum pan, where part of the water it contains is 
removed by condensation, at a temperature which does not coagulate 
the albumen nor affect any vital principle of the milk. 

Now comes the operation which is both most interesting to watch 
and most important in making Merrell-Soule Powdered Milk absolutely 



Merrell-Soule Products 



17 



different from, and superior to, powdered milk made by any other 
process. This is the spraying process, covered by the Merrell-Soule 
patents. 

In this process the partly condensed milk is sprayed through tiny 
holes in metal discs into a current of warm air. The moisture in the 
milk is instantly absorbed by the heated air, the remaining solid portion 
separates into minute particles and falls like the finest, drifting snow 
to the floor of the chamber in which this process takes place. 

These tiny particles, closely massed as the finest flour, constitute 
the finished product — Merrell-Soule Powdered Milk. 

Gathered up, after it has fallen to a depth of several inches, the 
milk powder is ready for packing. 



It is an important as well as a noteworthy fact that no chemical 
change is produced in the milk by the spraying process. There is no 
super-heating of the milk particles when they are blown into the cur- 
rent of hot air. Instead, the instant evaporation has a cooling effect — 
the process not only takes heat from the air, but also from the interior 
of the particles, so that the milk solids become cooler and cooler until 
perfectly dry. 

It is not necessary to neutralize the acidity of the milk, for the 
moisture is removed so quickly that neither the albumen nor the casein 
is affected in any way by the concentration of the acid. 

The powdered milk, in frequent tests, has been found to contain less 
than two per cent, of moisture— and no bacterial action has been dis- 
covered in milk powder containing less than three per cent, of moisture. 

Merrell-Soule Powdered Milk is in every way an ideally-preserved 
milk— soluble, containing the lowest obtainable percentage of moisture, 
offering no breeding place for bacteria, and free from the strong 
"cooked flavor" so noticeable in many other milk powders. 




,KECE1V1NG MILK ATJ 
A MERRELL- JOULE f 
FACTOE.Y . . . ^ I 




Merrell-Soule Milk Products 

THERE is a Merrell-Soule Powdered Milk product for every need 
that can be met by liquid milk or cream, condensed or evap- 
orated milk, or buttermilk. 

These products include Powdered Skimmed Milk, Butterfat 
Powders, of varying butterfat content, "Cream Powders," which con- 
tain up to 72 per cent, butterfat, and Powdered Buttermilk. 

Powdered Skimmed Milk 

Merrell-Soule Powdered Skimmed Milk may truthfully be said to 
afford the closest approach to an ideally preserved milk that can be 
found. 

It is pure, fresh skimmed milk, reduced to powder form by the 
Merrell-Soule Spray Process. It will keep almost indefinitely, in cool, 
dry storage, and when it is "reconstituted" into liquid milk, by the 
simple process of dissolving it in water, the resultant beverage will be 
found as fresh and palatable as new milk from the cow. Decomposi- 
tion having been prevented solely by dryness, and without changing 
the chemical composition of the milk, it can be demonstrated that no 
essential property of the fresh skimmed milk has been diminished or 
altered. 

Merrell-Soule Powdered Skimmed Milk is used in dairies and 
creameries for standardizing milk, for making butter "starter," for the 
manufacture of liquid milk, cream and buttermilk. Ice cream makers 
use it for standardizing milk, for making liquid milk and cream, and 
for "milk solids." 

The baker uses it in bread, cakes, custards, creams, piecrust — in 
any way that he would employ liquid milk. Confectioners find that it 
surpasses any other form of skimmed milk for the making of delicious, 
delicately-flavored caramels, milk coatings and fudges. 

Hotels, clubs, steamships, restaurants, by using Merrell-Soule 
Powdered Skimmed Milk, avoid the annoyances of shortage, delivery 
troubles, souring. Fresh, pure liquid skimmed milk can be made up. 



Merrell-Soule Products 19 

in any desired quantity, whenever needed, for drinking, cooking, or the 
making of ice cream. 

Milk stations, by having Merrell-Soule Powdered Skimmed Milk 
on hand, are enabled to meet unexpected demands, and to take care of 
shortages. Condensaries are using Powdered Skimmed Milk in the 
manufacture of "Superheated Condensed" for the dairy trade. 

Butterfat Powders 

Merrell-Soule Butterfat Powders are made from milk which con- 
tains vaiying amounts of natural butterfat content. 

For instance. No. 14 Butterfat Powder has as a base a "half- 
skimmed" milk, containing approximately 1.6 to 1.8 per cent, of butter- 
fat. It is used for Prepared Cocoa, in Milk Chocolate, for confec- 
tionery, in biscuit, crackers and other bakery goods, and for the making 
of a rich grade of Lactated Buttermilk. 

Fresh liquid pasteurized whole milk, standardized to contain 3.5 
per cent, butterfat, is used for the manufacture of No. 25 Butterfat 
Milk Powder. In the powder, the percentage of butterfat runs from 
26 to 27y2 per cent. This product is commonly known as Powdered 
Whole Milk and can be used for all purposes for which ordinary cow's 
whole milk is used. 

It is ideal for bakery purposes requiring whole milk, for the manu- 
facture of milk chocolate and all milk confections, and for the produc- 
tion of Normal Whole Milk. 

Both this powder and the No. 14 Butterfat Powder will remain 
sweet and in perfect condition for from three to six months, without 
refrigeration, and will keep indefinitely, in dry cold storage. 

"Cream Powders" 

In a group under the general designation of "Cream Powders" are 
the No. 50, No. 65 and No. 72 Merrell-Soule Butterfat Milk Powders. 

The No. 50 is manufactured from milk containing 9 per cent, of 
butterfat, and the butterfat in the powder amounts to SO per cent. In 



20 Merrell-Soule Products 

the No. 65 the butter fat content in the milk base is 15 per cent., in the 
powder 65 per cent. The No. 72 is made from standard cream, con- 
taining 18 per cent, butterfat in liquid form. There is approximately 
72 per cent, butterfat in the powder. 

The No. 72 is therefore the only one of the three which can 
legitimately be termed a "Powdered Cream", though the other two are 
commonly referred to as "Cream Powders." The cream made from 
the No. 72 powder will not whip, as whipping cream must contain 26 
to 28 per cent, of butterfat in the liquid form. 

All the Merrell-Soule "Cream Powders" are unexcelled for the 
manufacture of Ice Cream and Confectionery. The No. 50 is widely 
used by bakers in fancy crackers and cakes. No. 72 may be recon- 
stituted into Fresh Pasteurized Cream. 

Powdered Buttermilk 

After Merrell-Soule Company had successfully produced the 
various Powdered Milk products which have been described, the engi- 
neering and chemical departments sought a way to adapt the Merrell- 
Soule process to buttermilk. 

It was found that the lactic acid contained in liquid buttermilk pre- 
sented new problems which had to be met. All difficulties, however, 
were eventually overcome, and a highly satisfactory product obtained. 

In order to manufacture Powdered Buttermilk commercially, it 
was necessary to insure a supply of liquid buttermilk great enough to 
warrant the erection of a factory for the manufacture of Powdered 
Buttermilk exclusively. To this end, an agreement was made with one 
of the largest manufacturers of creamery butter in the United States, 
with its creamery located at Omaha. Merrell-Soule Company obtains 
its supply of fresh liquid buttermilk from this company's churns. 

As in all Merrell-Soule products, quality is the first consideration 
in the manufacture of Merrell-Soule Powdered Buttermilk. The 
creamery purchases its cream on a strict quality basis, and in the grad- 
ing of the cream the buttermilk is also graded. Only buttermilk from 



Merrell-Soule Products 21 



first-class cream is used in the manufacture of Merrell-Soule Powdered 
Buttermilk. Every sanitary precaution is employed, and the Omaha 
factory is under the direct supervision of the Merrell-Soule production 
and chemical departments, assuring a uniform product. 

Merrell-Soule Powdered Buttermilk, guaranteed to comply with all 
Federal and State food laws, has come to be one of the most important 
and valuable products offered for the baker's use. For particulars of 
its uses and advantages in the bakery, see pages 38, 39, 40, 41, 42, 43. 

Merrell-Soule Powdered Buttermilk is also employed with excellent 
results in cracker and biscuit manufacture, and for the manufacture of 
prepared flours. It can not be used for the making of liquid buttermilk 
which is to be used as a beverage, nor for the baking of custard or 
cream pies. 

Uses of Merrell-Soule Powdered Milk Products 

1. Bakeries: 

a. Bread, Rolls, Sweet Yeast Dough Goods. 

b. Powdered Buttermilk for Bread-Making. 

c. Powdered Buttermilk a Preventative of "Rope". 

d. Cakes. 

e. Pie Crust, Pie Filling and Soft Pies. 

2. Dairies : 

a. Standard Skimmed Milk. 

b. Manufacturing Milk and Cream. 

c. Standardizing Milk and Cream. 

d. Manufacture of Buttermilk and Cultured Milk. 

3. Creameries : 

a. Manufacturing Milk and Cream. 

b. Standardizing Milk and Cream. 

c. Manufacture of Buttermilk and Cultured Milk. 

d. Manufacturing Starter for Butter-making. 

4. Ice Cream Plants: 

a. Manufacturing Milk and Cream. 

b. Standardizing Milk and Cream. 

c. Furnishing Skimmed Milk Solids. 

d. Blending to Produce Complete Total Milk Solids. 



22 Merrell-Soule Products 

5. Condensaries : 

a. Manufacturing Superheated Milk for the Ice Cream Trade. 

6. Confectioners : 

a. Manufacture of Caramels and all Milk Confections. 

7. Hotels, Restaurants, Steamships, etc. : 

a. For Cooking Purposes. 

b. Ice Cream Manufacture. 

c. Supply of Drinking Milk. 

8. Physicians, Hospitals, Nurseries: 

a. Preparation of Modified Milk for Infant Feeding. 



Merrell-Soule Powdered Milk Products 
in the Baking Industry 

IN the following pages, it is our purpose to describe the general 
bakery uses of Merrell-Soule Powdered Skimmed Milk and 
Merrell-Soule Powdered Buttermilk, to give necessary technical in- 
formation regarding the employment of these products as ingredients 
in the manufacture of baked goods, and to show the advantages gained 
by their use. 

However, it is well to bear in mind that each day brings to light 
new discoveries made by men in the industry who are on the alert to 
extend their technical knowledge by research, investigation and experi- 
ment. Therefore it would be an impossibility for us to cover all the 
possible uses for our products in this book. 

But we are confident that the reader will find herein much valuable 
instruction regarding the uses of Merrell-Soule Powdered Milk in the 
baking industry. We shall be more than pleased to hear from our 
readers who have questions to ask, and we will do our best to answer 
every inquiry clearly and fully. 

Bakers' Technical Service Department 

Centuries ago the wise men of the East had a proverb to the effect 
that "he who knows not, and knows not that he knows not, is a fool ; 
shun him!" 

In another class they placed those who, knowing not, but knowing 
that they know not, have begun to seek the light. To such as these, 
among the bakers of the United States, we are able to offer information 
which has been gained through practical experience and diligent 
research. 

Of a few in the baking industry, it may be said that they know, 
and they know that they know. To them the rest of the proverb ap- 
plies, which says: "follow them!" From these last-named we have 
received many valuable suggestions — hereby gratefully acknowledged. 

Revelations in the baking industry, in recent years, have caused 




24 Merrell-Soule Products 

bakers to see as never before what vocational training means, and that 
technical training is a necessity to the man who is to hold his own, in 
the strenuous competition which prevails in the industry. 

Merrell-Soule Company long ago discovered the important fact 
that men who have at least an elementary knowledge of technical mat- 
ters appertaining to the baking industry will be best able to sell goods to 
the bakery trade. With this in mind, the Company established its 
Bakers Technical Service Department, managed by an expert possess- 
ing the necessary vocational training. Experimental service is con- 
ducted in connection with this department, and a well-equipped labora- 
tory, together with the services of specially qualified chemists, is 
available for the working out of any technical problem concerning the 
use of Merrell-Soule Products. 

It is the desire of Merrell-Soule Company to assist in bringing the 
baking industry' to a higher plane, by giving the baker and the supply 
house salesman a direct insight into the manufacture, uses and ad- 
vantages of Merrell-Soule products, brought by years of research to 
their present high standard of quality. 

General Baking and Cooking Uses 

For general baking and cooking purposes, Merrell-Soule Company 
offers the following Powdered Milk products : 

Merrell-Soule Powdered Skimmed Milk, manufactured from 
separated milk, is used in the manufacture of bread, rolls, crullers, 
sweet yeast dough goods, crackers and biscuits, quick breads, cakes, 
cookies, cones, custards, cream fillings of all kinds and soft pie fillings. 

Merrell-Soule No. 25 Butterfat Powder, a whole milk stand- 
ardized to contain 3J^ per cent, butterfat, and reduced to powder form, 
is used for fancy cakes, better grade cream fillings, custards, and in 
goods where additional butterfat and a fine butter flavor are desired. 

Merrell-Soule Powdered Buttermilk is natural buttermilk, taken 
from the churns of one of the largest butter factories in the United 



Merrell-Soule Products 25 

States and reduced to powder form. It is known as the greatest bread 
improver on the market and its use up to 2yi per cent, in yeast doughs 
of all kinds will result in advantages that cannot be obtained in any 
other way. Crullers and doughnuts containing this product have be- 
come a much sought after specialty in districts where they have been 
introduced by progressive bakers. As an ingredient for batter cakes, 
such as pancakes of all kinds, buckwheat cakes and griddle cakes, it 
has long been recognized by manufacturers of mixed patent pancake 
flours as an ideal material. 

Advantages of Merrell-Soule Powdered Milk 

for Baking 

We have said that it is difficult to enumerate all the advantages of 
a good Powdered Milk, for even our oldest users are still finding new 
ways of working with this product. The greater benefits, however, 
may be summed up in these words : "Supply, Cleanliness, Convenience, 
Economy." 

Your supply is assured because the Merrell-Soule factories, in the 
milk producing districts, manufacture a surplus of Powdered Milk 
from absolutely fresh milk, in the flush periods, so that there is an 
ample supply of Powdered Milk for the consumer in the seasons when 
milk is scarce. Thus supply and demand are equalized. 

Cleanliness is paramount. The dairies producing the liquid milk 
are carefully watched, resulting in ideal sanitary conditions, and assur- 
ing the consumer a clean and pure milk supply, and one of lower 
bacteria content than the usual market milk. Also, there are no sticky 
condensed milk containers standing around to draw flies and breed 
bacteria in the bakery, when the baker is using Merrell-Soule Powdered 
Milk to make up just the supply he needs each day. 

Great convenience results from the fact that Merrell-Soule 
Powdered Milk is always ready for use, in any quantity. 

Utmost economy is achieved by the transportation of the milk solids 
in powder form. Carrying charges are reduced to a minimum, and 



26 Merrell-Soule Products 

there is no spoiling in case of freight delays. It does not require cold 
storage to carry stock. As one barrel of Powdered Milk contains the 
milk solids of 20 to 25 forty-quart cans of liquid milk, the baker is able 
to carry ahead at all times sufficient stock for all purposes, and may 
restore daily only as much milk as is required for that day. There 
need be no loss from sour milk. 

Specific advantages applying to every class of baked goods are fully 
gone into in the following pages, which explain the definite uses, exact 
methods for handling and thoroughly tested formulas for the employ- 
ment of Merrell-Soule Powdered Milk in the manufacture of baked 
goods. 

Directions for Restoring Powdered Milk 
for Bakery Use 

Merrell-Soule Powdered Skimmed Milk for bakery use. Mix 3J^ 
ounces to 1 quart of water, or 14 ounces to 1 gallon of water. The 
best method is to place about half of the water in a pail or can, if you 
are working by hand, empty the sifted powder on top of the water, 
then beat up with an egg whip until dissolved. Add the rest of the 
water and stir again. If your bakery is equipped with a cake-mixing 
machine, put half the water in the kettle, adjust the whip attachment, 
put the sifted powder on top of the water while your machine is in 
motion. Run until thoroughly dissolved, and add balance of the water. 
For fine cream or custard work, it is well to strain the solution before 
adding to the rest of the ingredients. Water used in restoring 
skimmed milk should be tepid or lukewarm. 

Merrell-Soule No. 25 Butterfat Powder, for bakery use. Mix 
4}i ounces to a quart of water, or one pound of powder to 7 pounds 
of water for an even gallon of whole milk. Dissolve according to the 
same method as for skimmed milk. Warm water should be employed, 
to secure quicker solution, on account of the amount of butterfat con- 
tained in this product. 



Merrell-Soule Products 27 



Merrell-Sonle Powdered Buttermilk. Amount and method to be 
used is particularly gone into and explained in an article regarding its 
use in yeast doughs, in a succeeding chapter. 

Merrell-Soule Powdered Milk can be used as a dry ingredient, that 
is, mixed with other dry ingredients before water is added to the 
batch, but we recommend this only in specific instances where formulas 
show this method, as we have found by much experimenting that for 
general cooking and baking purposes better results are obtained if the 
Powdered Milk is mixed with water and used as milk. 

Powdered versus Liquid Milk — 
Quality, Cost, Yield 

It has been demonstrated that Merrell-Soule Powdered Milk will 
give superior flavor and higher quality to baked goods than can be 
obtained by the use of fluid commercial milk. In addition, Powdered 
Milk gives the same percentage of nourishing properties as fresh milk, 
with the advantage that the baker can at will increase these prop- 
erties by using an added amount of milk solids, which cannot be done 
when liquid milk is used. 

As to comparative cost, it is easy for any baker to determine, by 
experimenting with small trial doughs, the increased volume in baked 
goods, both in size and weight, obtainable by reason of the moisture- 
absorbing properties of Powdered Milk, as against sweetened- 
condensed, condensed or evaporated, formerly used in these batches. 

To assist the buyer of baking materials in arriving at lowest cost, 
we think it well to call attention to certain points to be considered 
when purchasing Powdered Milk, in comparison with Sweetened-Con- 
densed, Condensed or Evaporated, of the same butterfat content. 

The first cost of all milk is based on its solid content, that is, per- 
centage of butterfat and other milk solids. In figuring comparative 
value, the buyer should ascertain, through careful analysis, the amount 
of solids contained in condensed, evaporated or sweetened-condensed. 



28 Merrell-Soule Products 

The amount of added cane sugar shown in the solids must be taken 
into consideration at the market price of such sugar only. The solid 
content of these liquid products varies as does their price. 

In Merrell-Soule Powdered Milk, the moisture content is set fast 
at 3 per cent, or less, because on this feature the keeping qualities of 
our Powdered Milk depend. It has been found that no bacterial action 
takes place in powder, the moisture content of which is so reduced. 
No foreign matter, no filler, no preservative is added. 

A good test for shovi^ing the comparative value of Powdered Milk 
in expansive and absorptive qualities can be easily made by anyone, 
as indicated in the illustration, "A Good Baking Test Showing the Life 
of the Milk Powder." This is a positive proof of whether or not the 
baker is getting full value, and it plainly shows what Powdered Milk 
does in giving extra yield, expansion and life to doughs and mixes. 

In determining comparative yield, it must be taken into considera- 
tion that instead of adding a liquid to the mix, the baker is using a 
solid, which will, on account of its albumen content and dried casein, 
absorb more water than high grade patent wheat flour. 

In Yeast Raised Baked Goods 

For all kinds of Bread, Rolls, Buns, Sweet Yeast Dough Goods, and 
Doughnuts, use 7 to 9 ounces of Merrell-Soule Powdered Skimmed 
Milk to each gallon of water, or, if figuring by weight of flour, use 3 
to 4 per cent., or 6 to 8 pounds per barrel of flour. 

Yeast doughs containing these amounts of milk, worked on a short 
and quick system will get a bloom with a rich crumb color and even 
texture, not obtainable through the use of any other method or ingre- 
dient. The crust will be thin and fine and the flavor most appetizing. 
The effect of adding milk to bread, in place of water is, other things 
being equal, to increase its nutriment. 

The analyses given on page 100 represent the composition of milk. 
The casein and albumen are the nitrogenous constituents of the milk, 
and may be regarded as flesh-formers. The fat consists of stearine 



Merrell-Soule Products 29 

and other constituents which give to butter its characteristic flavor. 
Milk sugar, or lactose, is the carbo-hydrate present in milk powder and 
is inverted by the action of the invertase, as supplied by yeast turned 
into galactose, a substance which is non-fermentable and, as a conse- 
quence, is not lost by being expelled as carbon dioxide, but is retained 
and helps to make up the additional weight in baked goods which 
results from the use of milk. The ash consists chiefly of phosphate of 
lime and potash, which act as a solvent on wheat gluten and very ma- 
terially improve the constitution of the water used in yeast doughs, 
which is a very important feature in producing a first-class loaf of 
bread. 

Taking as a maximum quantity 8 pounds of Powdered Milk per 
barrel of flour, and as a minimum quantity 5 pounds, the initial cost 
of the dough would be higher, with the use of the Powdered Milk, but 
it must be taken into account that the added solids make a larger out- 
put per barrel, because when milk is used the dough must be made 
softer on account of the binding effect of the milk. This requires a 
great additional quantity of water, which is not lost because of the 
moisture-retaining powers of the Powdered Milk during fermentation 
and baking, and is returned as yield great enough to take care of the 
higher first cost mentioned. The amount of milk between these maxi- 
mum and minimum figures therefore is of no additional cost to the 
baker and he is given free a better flavored loaf of high dietetic value, 
improved in texture, color and physical properties of the crumb. 

It may be of interest to add here that for giving additional quality, 
Merrell-Soule No. 25 Butter fat Powder may be employed as a milk 
ingredient capable of furnishing whole milk standardized to 3.5 
per cent, butterfat. This percentage of fat present makes a most 
noticeable eiifect on the fineness of texture and color of crumb. The 
butterfat makes fineness of texture and thin crust, while the milk solids 
result in better bloom, owing to the unfermentable sugar of milk. This 
is left to caramelize during the process of baking, furnishing the dis- 
tinctive characteristic appearance of the milk loaf. 



30 Merrell-Soule Products 

Milk Bread 

Of course, Powdered Skimmed Milk, used in connection with lard 
or vegetable fat, will make nearly as good quality as when No. 25 
powder is used, but lard or vegetable fats only affect the texture and 
shortness, and even fresh butter added as a fat does not give that mild 
flavor imparted when whole milk made from No. 25 butterfat powder 
is used. 

It may be that some of the bread sold as "milk bread" contains no 
milk, but most bakers are conscientious, and use a most liberal quantity 
of milk, the result being that they produce a beautiful and honest loaf. 
As there is no stipulated quantity of milk that should be used in bread 
known as "milk bread", the quality of many brands put out under that 
label is not high. It may be true that there is no recognized standard 
or shape for milk bread, but we think it high time for all progressive 
manufacturers to use at least the minimum amount of 2j^ per cent. 
Powdered Milk in producing a standard loaf of bread. This amount 
increases the dietetic value of the bread and produces a commodity 
with changed properties, yielding nourishment in a new and concen- 
trated form, and a quality hard for the housewife to rival. 

Brown bread which is made with a great percentage of cereals may 
set up irritation in the stomach, but never when made with skimmed 
milk representing the equivalent of 50 per cent, of the liquid require- 
ments of the mix. 

Bread Formulas 

We contend that there is no fixed bread formula. What we call 
a bread formula is merely a combination of ingredients proportioned 
to suit the conditions under which the baker is working. There are 
many books full of bread formulas, each a little different from the 
other, and all striving to obtain the quality so much sought after. A 
fixed bread formula is impossible, as all bakers are working under 
different conditions of climate, temperature, manner of handling and 



Merrell-Soule Products 



31 



shop conditions. In order to bring out an individual product, you 
must arrive at a standard character for your loaf. This special char- 
acter and individuality so desired is produced by the addition of carbo- 
hydrates in the form of milk sugar and fat, added to the vital ingredi- 
ents in bread making— flour, water, yeast and salt. 

Milk, as we have seen, produces individual and distinctive 
excellence. 

Calculating a Bread Formula 

We consider, from experience, the best way to arrive at a bread 
formula is to figure the amount of pounds in baked bread required 
for a given order. Multiply this number of pounds by 18 ounces, 
which will represent the weight of the dough. To produce this amount 
of dough, divide its weight by the total percentage of ingredients to 
be used in making up this weight of dough. This will give the amount 
of flour to be used for this batch. 

The most important point in arriving at a correctly composed 
formula is to know the absorptive power of your flour and the quality 
of your local water supply. 

The amount of flour (or cereal substitutes) to be used in calculat- 
ing a formula in this manner, represents 100 per cent., and taking for 
granted, in this instance, that the absorption of the flour with the aid 
of the maximum amount of 4 per cent. Powdered Milk would be 60 
per cent, water, we would consequently, in making up our percentage, 
figure as follows: 

Per Cent. 

100 Flour and Cereals 
60 Water 
2 Yeast 
1.75 Salt 

4 Milk Powder 
1 Malt 
1 Fat 




Total 169.75% 
This total, 169.75 per cent., is used to divide the weight of dough 
required. We will say, for example, we want to make 



32 Merrell-Soule Products 

loaves, which is equal to 1125 pounds of dough. We divide 1125 
pounds by 169.75 per cent, which gives the quotient of 662 and repre- 
sents the weight of the flour and cereal. This figure, 662, is then 
multiplied in rotation by all the per cent, figures of ingredients as given 
above. Starting with the percentage of water, it gives us in this in- 
stance 662 X 60 =r 397, which figure represents the weight of the water. 
Next we multiply 662 by the percentage of yeast to be used, which 
would be in this instance 13 pounds, and the weight of other ingredi- 
ents would be arrived at in rotation, as follows: 

112S.0-M69.75=662 lbs. flour and cereal 

662X-60 =397 " water 

662X.02 = 13 " yeast 

662X.017S= Hi " salt 

662X.04 = 26i " milk powder 

662X.01 = 6l " malt 

662X.01 = 6i " fat 



Total 1,123 lbs. dough 

Dusting flour will take care of decimals, which were dropped in 
arriving at the weight of the different ingredients and take care of 
amount lost during fermentation. 

For calculation of sponge doughs, the baker can take from 50 to 70 
per cent, of the flour in the sponge, use 54 to 63 per cent, water, ac- 
cording to the kind of sponge he wants to make, the bulk of which 
is afterwards calculated off the percentage representing average absorp- 
tion, when figuring water to be used in dough. 

Method of Handling Doughs 
During Fermentation 

Having found the correct weights of the ingredients, the next 
important thing is the method of mixing, and the conditions that affect 
correct fermentation. 

In mixing doughs, it is best to dissolve the Powdered Milk in part 
of the quantity of water to be used, before adding to the batch. Many 
bakers have sifted the Powdered Milk in with the flour, losing sight 



Merrell-Soule Products 33 

of the fact that there is generally not sufficient moisture left, when 
flour comes in contact with water, to properly dissolve the Powdered 
Milk. It requires a great deal more water and a little more time to 
put Powdered Milk in proper solution than it takes to dough up flour 
and water. 

In bread making, or preparing other yeast doughs, if Powdered 
Milk is not dissolved separately, there is great danger that some of it 
will remain in the dough in its dry state and be baked in that way, 
with the result that part of its effect is lost. Besides, to add Powdered 
Milk undissolved in bread or other yeast doughs would be to defeat 
one of the economic reasons for its addition — that of absorbing and 
holding moisture. 

Doughs with milk, to obtain best results, should be worked on a 
short, quick system. Temperature, however, should be maintained as 
far as possible between 80 and 82 degrees F. Of course the natural 
composition of the water has a great deal to do with the length of time 
required to mellow the gluten and age the dough, and for this reason 
the baker will find it necessary to modify his methods in order to get 
uniform results. A wide variance in texture or grain in bread, from 
day to day or from batch to batch, produced under seemingly the same 
conditions with the same ingredients, is not to be denied. There are 
several causes, any one of which will account for the difference be- 
tween good and poor texture. When a baker has arrived at what is 
considered a well balanced formula, he should be on the alert to avoid 
the following: 

(1) Improper fermentation. 

(2) Improper handling or preparation of the dough previous to 
making into loaves. 

. (3) Over-proofing before baking. 
(4) Ovens too hot or too cold. 

The baker should watch his fermentation most carefully, as the 
time between under and over-fermentation is not long, and depends 
entirely upon his judgment. 



34 Merrell-Soule Products 

Taking up the second cause of poor texture, that of improper 
handUng of the dough before making into loaves, we might say it is 
impossible to make bread of a fine texture, or grain, without a certain 
amount of manipulation of the dough during the process of fermenta- 
tion. If the baker is lazy in "punching" his dough at the right time 
or in "cutting over," or in properly rounding or molding, he cannot 
expect to turn out the same loaf that the careful competitor produces. 
Over-proofing of the dough before baking is to be avoided. Bread 
containing a sufficient quantity of milk, backed up with a goodly 
amount of yeast, will spring in the oven, thus holding its cubic yield, 
while over-proofed bread will shrink, fall back and produce open 
texture with inclination to be dry and crumbling. 

Improper heat of the oven is also a drawback to good bread. If 
the oven is too hot, causing the bread to crust before the loaf has had 
time to become heated through, the result will be poor grain or texture, 
as the gases within the loaf are imprisoned by the crust already formed. 
As these gases become more heated, they will eventually follow along 
the line of least resistance and break through the loaf at its weakest 
point of crust already formed. This causes the loaf to be ill-shaped 
and drawn, uneven and furrowed. Again if the oven is too cold, the 
loaf is too slowly heated to stop the action of fermentation in time, 
and the result is the same as that of over-proofing. 

This discussion of the manufacture of bread, while not as lengthy 
as those gone into in technical books, is nevertheless of great benefit if 
the suggestions contained are followed by the reader. They will keep 
him out of trouble and lead him to produce, with little experimenting, 
superior bread and yeast dough goods of distinction. And he will find, 
if he is making poor bread, that the blame lies not with the Powdered 
Milk. 

The fact that every baker we have known, who has adopted 
Merrell-Soule Powdered Milk as an ingredient in his bread, has in- 
creased his business seems to us to prove that milk bread is what the 
public wants, that the baker is producing a better loaf of bread than 
the housewife, and is getting her business. 



Il 



"^1 



Q, 
^ 








A Good Baking Test. sliozvii}g flic Life of the Milk Powder 

Make a thick batter of milk powder with water, place on a tin and 
bake in a hot oven. A live milk powder will puff up retaining the 
moisture, while a dead milk powder will not retain the moisture. Note 
the difference as shown in the cut. 



Merrell-Soule Products 35 

Test to Establish Amount of Increased Yields 
in Pounds of Dough 

Bread With 2^% Milk Solids vs. Bread Without Milk 

The test below was made at one of the largest baking establishments 
in the United States and was certified to as correct by the manager of 
this bakery. Test made January, 1919. 

Formula 

Control (without milk) Test (Milk Bread) 

Water 300 lbs. 300 lbs. 

Flour 500 " 500 " 

Yeast 7.5 " 7.5 " 

Yeast Powder 2.5 " 2.5 " 

Fat 7.5 " 7.5 " 

Malt 5.0 " 6.0 " 

Sugar 10.0 " 4.0 " 

Salt 10.0 " 10.0 " 

Merrell-Soule Skimmed Milk Powder 0.0" 13.0" 

Extra water for dissolving milk powder 26.0 " 

Total weight 842.S lbs. dough 875.5 lbs. dough 

YIELD 

Control Batch Milk Bread 

Loaves scaled 18 ozs. in dough 749 776 

Loaves scaled as per test 747 791 

POSSIBLE YIELD 
(If scaled 18 ozs.) $62.08 Milk Bread 

59.92 Bread without Milk 

$ 2.16 Gain in return 

YIELD AS PER TEST 
$63.28 Milk Bread 
59.76 Bread without Milk 

$ 3.52 Gain in return from Milk Bread 

COST COMPARISON 
Control (without milk) Milk Bread 

Credit 6 lbs. sugar used at 9;^c =: 57c Additional Cost 

1 lb. Malt Extract at S^c = $ .085 

13 lbs. Merrell-Soule Skimmed Milk Powder at 2Sc = 3.25 

$3,335 
Credit sugar saved .57 



Total cost increase on batch 500 lbs. flour made with 2j4% milk solids $2,765 
Normal yield extra bread sold at 8c per pound 2.16 



Total cost increase on batch of 500 lbs. flour $ .60S 



36 Merrell-Soule Products 

Sweet Yeast Dough Goods 

The amount of Merrell-Soule Powdered Skimmed Milk or No. 25 
butterfat powder to be used commonly runs from 7 to 9 ounces, to each 
gallon of water used in the batch, but is always purely a question of 
quality. In times when eggs and butter are scarce or dear, an increased 
quantity of Powdered Milk in the batch will make up for considerable 
decrease in the other ingredients, without materially reducing the 
quality or nourishing value of the finished product. 

This really is such a broad subject that to treat it exhaustively 
would require more space than is available in this book. Therefore 
we shall deal but briefly with goods of this class that are generally 
known and profitable. 

Arriving at a Sweet Yer/;t Dough Formula 

Recipes for coffee cake doughs vary but little. But every baker 
who would profit by his individuality must have a pet method of his 
own, whereby the material is put together. We shall try to answer 
the question as to what method tends to bring out the best results from 
material at hand. 

Many bakers seem to think that all that is necessary in putting a 
batch of sweet yeast dough together is to place the material in a bowl, 
dissolve the yeast, stir, and add the flour. This is very simple, but 
not effective. 

There are quite a few bakers who adhere to a sponge method in 
this class of goods and for quick doughs. We agree that this means 
a big saving in the amount of yeast necessary. Apart from this, how- 
ever, there is nothing really commendable about a method of this kind. 

It seems certain that very few bakers would think of putting even 
the cheapest kind of a cake together without first creaming the butter 
and sugar and working in the eggs slowly, thereby lightening the ma- 
terials by the creation of air cells. But there are very few of these 
same bakers who realize that this method, applied to the preparation 



Merrell-Soule Products 37 



of sweet doughs, has the same effect, and gives a more thorough and 
even distribution of materials while the dough is in the process of 
fermentation. For a sweet yeast dough for general purposes the fol- 
lowing is a good formula: 

12 oz. Merrell-Soule Powdered Skimmed or Whole Milk 
12 oz. Fat mixed with butter 
12 02. Sugar 
6 oz. Yeast 
4 Eggs 
J4 oz. Salt 
2 qt. Water 75 to 85 degrees F. 

Little Mace and Lemon Oil (or any other flavor desired) 
Flour to make medium stiff dough 

Undoubtedly the best method that we have found for embodying 
these materials into sweet yeast dough is the following: 

First dissolve separately the yeast in a little warm water and add 
•3. little sugar and flour. Now place in the bowl or mixer the eggs, 
sugar, spices and milk. Blend these together, add the remainder of 
the water and make into a medium soft dough with flour. When the 
dough is thoroughly smooth add the butter, which has been creamed 
a little on the bench. Incorporate this thoroughly into the dough, then 
add the yeast, which will by this time have quite a start, and work 
through the dough just to "clear". This dough, as all milk doughs, 
if kept "young" up to the time of making up and panning, then given 
full proof before going into the oven, will result in greater bulk in 
proportion to the weight of the dough than dough made by any other 
method. 

Almost every baker is familiar with the general run of goods 
usually manufactured from sweet yeast dough, such as coffee cake 
goods, snails, pretzels, stollen, streusel, etc., by adding fruit or rolling 
in additional butter, sprinkling with crumbs or nuts or finishing off 
with fresh or canned fruits, thereby expressing the baker's individuality 
and peculiar style. 



Powdered Buttermilk 

Uses and Value in Baking 

THE value of Buttermilk as a health food has long been recog- 
nized. Liquid buttermilk has been in use in the manufacture of 
soda goods, such as soda biscuits, Irish soda bread, buckwheat cakes, 
the various griddle cakes, and in molasses and spiced goods. Some 
bread makers, also, have used liquid buttermilk. 

Merrell-Soule Powdered Buttermilk offers buttermilk in the dry, 
powdered form and its remarkable food value, along with its excellent 
baking properties, speedily recommended it for commercial uses, especi- 
ally in bread making. Communications from all parts of the country 
tell of excellent results being obtained from Merrell-Soule Powdered 
Buttermilk. These come principally from bread and cracker bakers. 

Merrell-Soule Powdered Buttermilk offers one of nature's most 
valuable foods, and with the knowledge that it has always been 
esteemed as an ingredient in yeast doughs and soda leavened goods, 
we find the following interesting difference. 

Take every one of the good points, except the higher butterfat 
content of our No. 25 butterfat powder, enumerated in the preceding 
pages, add to them the following facts; and you have the advantages 
obtainable from Merrell-Soule Powdered Buttermilk. Our analysis 
shows it similar to skimmed milk in composition (except that it is 
higher in butterfat) and possessed of acidity, both valuable assets. 

Its Lactic Acid Content and Value of Lactic Acid 

The softening of the gluten (the most important result of fermenta- 
tion), due to the large per cent, of lactic acid contained in the powdered 
buttermilk, will incur a considerable saving of time and produce a 
livelier and more healthy fermentation, relieving any strain on the yeast 
and reserving the yeast functions to produce that desirable "spring" 
in the oven, which every baker is so anxious to get. 

This quantity of lactic acid is also of immense value to all bakers, 
in that it will positively prevent the occurrence of "rope," the most 



Merrell-Soule Products 



39 



dreaded disease of the bakery. Rope bacilli cannot exist in the 
presence of a small quantity of lactic acid in the dough. 

Let this be noted — that vinegar, acetic acid and commercial acid 
compounds are used for and will prevent rope. But that is the only 
excuse they have for being in the dough. They destroy the bloom of 
the bread, make poor texture, and do not increase the yield. Instead 
of that, they raise the price of the moisture content of your loaf. Their 
use is full of danger. 

The lactic acid in buttermilk will make any excessive amount of 
starch more palatable and consequently more digestible. It will also 
give you a whiter crumb, on account of its bleaching qualities. 



Butter Fat Contained in Powdered Buttermilk 

Butterfat is the highest quality of shortening available. Since the 
buttermilk powder contains from 8 to 10 per cent, fat, the baker will 
either enjoy a considerable saving in other fats or else he will produce 
better quality. On a preceding page, in speaking of "Butterfat 
Powder," we have explained that butterfat is composed of stearine and 
other constituents which give to butter its characteristic flavor. This 
flavor, because of the large per cent, of butterfat contained in Powdered 
Buttermilk, is transferred to the doughs containing this powder, and 
explains why it is so desirable. 

It is well to realize that 10 per cent, butterfat means about 12 pounds 
of creamery butter to every 100 pounds of Powdered Buttermilk in 
your barrel. 

Other Good Points 

The dry state of Powdered Buttermilk eliminates the "sloppy" con- . '^= 
ditions usually found in bakeries where liquid milk is used, drawing 
flies and vermin. 

Its keeping qualities are excellent and it can be stored in a dry cool 
place almost indefinitely. 



^ SmPPING j 








40 Merrell-Soule Products 

All the advantages of our other milk products, such as Economy, 
Supply, Cleanliness and Convenience also pertain to Merrell-Soule 
Powdered Buttermilk. 

Directions for Use 

We recommend the use of Merrell-Soule Powdered Buttermilk for 
goods raised with yeast or bicarbonate of soda only, as in baking powder 
goods the lactic acid content of this powder will have to be taken into 
consideration both as to strength and volume. The cream tartar, phos- 
phate or other acid content of the baking powder mix will have to be 
cut down in proportion, or the soda content increased. 

In yeast dough goods an ounce to a quart of water, or 2 per cent, 
if figured by the weight of flour used, would give us 4 pounds to the 
barrel, which is the minimum that ought to be employed. 2^ per cent., 
or 5 pounds to the barrel is, on account of the lactic acid content, the 
maximum amount that should be used. It should be thoroughly dis- 
solved in water before being added to the dough. 

Many bakers who wish to produce a quality loaf are using an 
additional quantity of Merrell-Soule Powdered Skimmed Milk with 
the maximum allowance of 2^ per cent. Powdered Buttermilk. 

Stir the powder in the buttermilk barrel every time you take out a 
quantity. This keeps it from caking. 



Buttermilk Bread 

FORMULAS for this class of goods can easily be worked out, 
using a schedule as previously explained. 

There is no shop trouble with Powdered Buttermilk, and the fer- 
mentation in the doughs, although a little speedier, will not present 
any problems or necessitate any considerable change in methods. 

The word "Buttermilk" has great advertising value. Buttermilk 
bread, buns and doughnuts should immediately become popular in 
localities where they are introduced. Merrell-Soule Company will be 
glad to furnish display cards with advertising suggestions to purchasers 
of this product. 

Rope: Its Formation and Habits 

While we have made passing mention of Rope, in the pages devoted 
to Powdered Buttermilk, we feel that the importance of this most 
dreaded plague of the bakery demands further attention. Besides, 
although bakery trade papers, experts and lecturers have given their 
attention to the subject, and the United States Government has issued 
printed directions for eliminating the trouble, there still remains much 
to be said of practical value to the average baker. 

Origin of Rope 

Rope in bread is the second life cycle of a spore originating from 
bacilli that come, in the first place, direct from the soil, being blown 
up in the dust which settles upon the ripening ears of grain. Many 
of them adhere to the outside of the grain-berry and get transferred 
into the flour with particles of bran. They are supported by the 
enzymes or ferments which are found in the nitrogenous underlayers 
of seed skin and in the embryos or seed germs. Potatoes have been 
credited with being associated with the rope producing germ on account 
of growing in the ground. However there is no scientific proof of this 
identity except such as may be based on microscopic appearance. There 
are many other conjectures equally unproved. The next important 



42 Merrell-Soule Products 

source of origin is through infection by dust, sweepings or dirt con- 
taining spores which may have remained dormant from some previous 
epidemic. 

Its Development 

Ropiness seldom develops, so far as can be judged by the naked 
eye, during the first eight hours after the loaf has been baked. But in 
the event of bacilli being sufSciently abundant in the original dough, 
and the surrounding conditions being favorable to their growth and 
multiplication, it will become obnoxiously evident within the succeeding 
eight hours, and will then mature rapidly and prove highly objection- 
able. The center of the loaf will break down, when the rope has run 
a fairly long course, and the crumb not consumed by decomposition 
can be rubbed into a molasses-like mass, which when pulled apart will 
disclose long strings of slime. Hence the name rope. 

Heat Does Not Destroy These Germs 

Even the strongest and longest heat of an oven does not destroy 
this germ. The spores possess an exceptional vitality, and after a 
baked loaf has been laid aside, the bacilli germinate and yield a new 
generation, which starts the life cycle on its way again. 

Acidity Affects Them 

A certain amount of acidity in this dough is destructive to the 
germ. It is therefore well that the baker make his dough slightly acid. 
Soured milk or lactic acid is the most desirable medium, and one ounce 
of Merrell-Soule Powdered Buttermilk to each quart of water used in 
yeast doughs is sufficient to check the power of any organism which 
may be present. Commercial acids and vinegar produce the same re- 
sults, but on account of their strength they are dangerous to the bloom 
of the loaf and color of the crumb, and the baker will more wisely use 
milk, which has always been one of the ingredients of bakery products. 



Merrell-Soule Products 43 



Methods of Elimination 

If ropiness establishes itself in a bakery, it is extremely difficult to 
eradicate. For this reason bakers should vigilantly guard against it 
by making their doughs slightly acid, keeping their shops well ventilated, 
using the sponge system as much as practicable, and keeping their flour 
and cereals away from damp places, stacked so that air can circulate 
well around the bags and barrels. 

A commercial acid, such as vinegar or compounds made for the 
purpose, should be used to spray or wash all utensils, machines, floors 
and walls of the bakery, not overlooking the packing room, store, 
delivery and shipping equipment. The Merrell-Soule .Technical Ser- 
vice Department will be glad to furnish information to any baker who 
has this trouble, designed to help his specific case. 



Use of Merrell-Soule Products 
in Cake Baking 

IT is not our purpose to present an exhaustive treatise on modem 
practical cake baking in this chapter. We merely desire to give 
some valuable, yet simple, up-to-date recipes showing the advantages 
of using Merrell-Soule Powdered Milk in cake baking, that will enable 
the beginner, as well as the expert baker, to turn out high class cake 
goods at a comparatively low cost. 

All recipes contain Merrell-Soule Powdered Skimmed Milk, to be 
mixed in in its dry state, or restored to liquid milk, as directed. 

For Cakes in General 

Successful cake bakers have long realized the benefit of using an 
entirely soluble powdered milk. Most bakers who have been induced 
to buy cheap milk powders have had sad experiences on account of 
the insolubility of these powders. This is the main reason why Merrell- 
Soule Powdered Milk is so uniformly used in the shops of successful 
representative bakers throughout the country. They have long since 
found out that their ability to obtain a readily soluble milk powder 
renders liquid fresh milk no longer necessary in the making of quality 
baked goods, for Merrell-Soule Powdered Milk will do everything that 
fresh cows' milk will do, at less cost and trouble. 

Cake Receipes 

In presenting the following recipes, we wish to say that they have 
been thoroughly tried and proved, constitute an excellent selection of 
medium priced commercial baked goods, and are so arranged that they 
can be easily referred to at any time. Let us give this advice, first of 
all — don't guess at quantities. Measure and weigh all ingredients 
carefully. 

Ingredients used in these recipes can be substituted by the use of 
powdered egg, dissolved at the rate of one pound in three pints of 
water, which is equivalent to 3)4 dozen shell eggs. Use the same 



Merrell-Soule Products 



45 



quantity of dissolved egg as you would shell eggs. For instance, if 
your recipe calls for one pint of egg or ten shell eggs, use one pint of 
dissolved egg powder. 

It has been proven that cereal flours, such as corn flour, rice flour, 
corn starch and tapioca flour can be used with excellent results. Rice 
flour and corn starch are preferred. When these are used, it is best 
to add them when creaming the sugar and shortening. This will show 
quite an improvement in the appearance of the grain in the cake. 

Common Cakes and Quick Breads 
Milk Biscuits 

6 lb. Flour 
1 lb. Lard 
4* oz. Baking Powder 

Salt 
8 oz. Merrell-Soule Skimmed Milk Powder dissolved in 
2i quarts water 

Sift flour and baking powder in a bowl, add salt and lard, rub 

between the hands until fine, then add milk powder dissolved in water. 

Mix thoroughly and throw out on bench well dusted with flour, pin out 

about Yat inch in thickness and cut with biscuit cutter. Place on a pan 

so they will touch. Bake in a brisk oven. 

Cup Cakes No. 1 



2 


lb. 


Sugar 








liib. 


Butter and Lard 








10 




Eggs 








4 


oz. 


Merrell-Soule Powdered 


Skimmed 


Milk 


4 


lb. 


Flour 








2 


oz. 


Cream Tartar 








1 


oz. 


Soda 








1 


qt. 


Water 

Lemon and Mace Flavor 









Cup Cakes No. 2 



iJlb. Sugar 
12 oz. Butter 

I pt. Egg Whites 
4 oz. Merrell-Soule Powdered Skimmed Milk 
3 lb. Flour 
2 oz. Baking Powder 
Vanilla Flavor 




46 Merrell-Soule Products 

Rub sugar, butter and Powdered Milk together until light, adding 
a few eggs at a time. Sieve in cream tartar and flour, make bay and 
pour in soda dissolved in water. Mix and drop in cup cake tins. When 
a recipe says baking powder, as No. 2, always sieve powder in the flour. 

Spice Cups 

1 pt. Molasses 
6 02. Sugar 

6 oz. Lard 

2 oz. Merrell-Soule Powdered Buttermilk dissolved in 
1 pt. Water 

1 oz. Soda 

2 lb. Flour 

Spices 

Rub sugar, lard and soda in bowl, stir in molasses, add spice, cinna- 
mon, ginger and cloves, half teaspoon each, add buttermilk powder 
dissolved in water, mix in flour. Drop in tins and bake in brisk oven. 

Corn Bread 

2 lb. Corn Meal 
1 lb. Wheat Flour 

I lb. Butter or Fat 

i lb. Sugar 

i oz. Salt 
6 Eggs 

4 oz. Merrell-Soule Powdered Skimmed Milk dissolved in 
1 qt. Water 
2J oz. Baking Powder 

Sieve corn meal, flour and baking powder in a bowl, add salt and 

sugar, stir beaten egg into dissolved Powdered Milk and water, pour 

into dry ingredients. Mix. If this does not make a good batter, add 

a little water. Now stir in m.elted butter. Pour in greased baking 

sheet and bake in medium oven. 

Corn Muffins 

Use corn bread mixture, drop in cup cake tins, and bake in a brisk oven. 

Fried Cakes 

lilb. Sugar 

4 oz. Butter 

4 Eggs 

Z% oz. Merrell-Soule Powdered Skimmed Milk dissolved in 

3J lb. Flour 

1 qt. Water 

2 oz. Baking Powder 

Mace 
Salt 




Cup-Cakes 




Milk Biscuits 



48 Merrell-Soiile Products 

Sweet Doughs, Coffee Cakes, Hot Cross Buns, 

Etc. 

Hot Cross Buns 
Make a straight dough: 



10 qt. 


Water 


2 lb. 


Merrell-Soule Powdered Skimmed Milk 


331b. 


Sugar 


12 oz. 


Yeast 


3 lb. 


Butter Substitute 


2 lb. 


Compound Lard 


6 oz. 


Salt 


5 pt. 


Eggs 




Juice and Rind of 4 lemons 




Flour to make stiff dough 


3 lb. 


Small Raisins 



Place the buns close together on tins and wash with eggs. After 
they are raised half way, split them with a sharp knife, then finish 
raising with a little steam. When baked, ice with ordinary icing or 
dust with sugar. 

Sheet Cakes 

Cake Base for all varieties for Slices, Squares or Pyramids. 

li lb. Sugar 

8 oz. Lard 

6 Eggs 

3 oz. Merrell-Soule Powdered Skimmed Milk 

dissolved in 
lipt. Water 
li oz. Baking Powder 
2ilb. Flour 

Lemon Flavor 

Salt 

Rub sugar, lard and eggs, sift on flour and baking powder, add 
milk dissolved in water and mix. Bake in greased and floured sheets. 
When cool, cut in any shape desired, after setting together with icing, 
cream or jelly. 



Merrell-Soule Products 



49 



Layer Cakes 
Mixture for Large Layer Cakes: 



Rub well together 


8 oz. Powdered Sugar 




6 oz. Merrell-Soule Powdered Skimmed Milk 




Joz. Salt 




12 oz. Lard 




12 oz. Butter 


and 


a little vanilla 


Then add 


1 pt. Yolks 




1 pt. Mixed Eggs 




1 qt. Water 


Then sift together 




and add 


4i lb. Flour (spring) 



I lb. Substitute (starch) 
li lb. Powdered Sugar 

II oz. Baking Powder 

Method : Mix thoroughly into a medium soft batter, then scale 
into layer tins. 

Spread out flat and bake in medium oven. This batch makes about 
35 layers. 

Wine Cake 

Cream well 3 lb. Powdered Sugar 

1 oz. Soda 

2 oz. Salt 

8 oz. Merrell-Soule Powdered Skimmed Milk 

11 lb. Compound Lard 
Then add gradually lipt. Eggs- 
Then 2 qt. Water 

Sift and then add 6 lb. Bread Flour 

2 oz. Cream Tartar 

Method : Mix well and bake in paper lined tins. Cut on top with 
a knife dipped in oil, before baking, this will produce a nice "split". 



Merrell-Soule Golden Anniversary Cake 

(Commercial Pound Cake Mix) 
Rub well until light 15 lb. Powdered Sugar 
1 lb. Flour 

1 lb. Merrell-Soule Powdered Skimmed Milk 
ilb. Salt 

I lb. Butter Flavor 
6 lb. Compound Lard 
21 lb. Margarine or Butter 
i pt. Vanilla 

Little Egg Coloring 
10 pt. Eggs 
5 pt. Cold Water 



Then add slowly 
Then 

Then sift together 
and mix in 



16 lb. Flour 
1 lb. Powdered Sugar 



50 Merrdl-Soule Products 

Beat this mixture until very light and smooth, and then fill in paper 
lined tins. 

Silver Cake 

Cream well 2 lb. Powdered Sugar 

2 oz. Salt 
5 oz. Merrell-Soule Powdered Skimmed Milk 
4 oz. Butter Flavor 
1 lb. Compound Lard 

Vanilla or Almond Extract 
Then add graduallj' 21 lb. Bread Flour 

1 qt. Stiff Beaten Egg Whites 
1 qt. Water 

1 oz. Baking Powder 

Beat up well and fill in paper lined tins. Sprinkle powdered or 
granulated sugar on top and bake in good oven. 

Water Sponge Cake 

(With Powdered Milk) 

Beat 2 lb. Powdered Sugar 

2 pt. Yolks 

1 pt. Hot Water 

A little Vanilla 
Then add carefully 2 lb. 10 oz. Bread Flour 

4 oz. Powdered Skimmed Milk 
J oz. Baking Powder 
i oz. Salt 

Bake in paper lined tins. 



Cookies, Jumbles, Snaps, Drop Cakes and 
Fancy Cakes 



Cookie Dough No. 1 



Cream well \l lb. Butter 

\l\h. Lard 
5 lb. Powdered Sugar 

2 oz. Soda 

4 oz. Merrell-Soule Powdered Skimmed Milk 
Then add slowly 1 pt. Eggs 

Then sift on 8i lb. Flour 

3 oz. Cream Tartar 
Make bay and 

pour in 1 qt. Water 




Wine Cake 




Mcrrell-Soulc Golden Anniversary Cake 

(See paee 49) 




'atcr Sponge Cake (With Pozvdered Milk) 




Silver Cake 



Merrell-Soule Products 51 



Cookie Dough No. 2 
Mix the same as Cookie Dough No. 1. 

7 lb. Sugar 

2 lb. Butter 

IJlb. Lard 

I pt. Eggs 

2 oz. Ammonia 

^ lb. Merrell-Soule Powdered Skimmed Milk 
2iqt. Water 

A little Egg Coloring and Flavor 
Then 14 lb. Flour 

Out of these two cookie doughs you can make (See illustrations 
opposite page 47). 

Sugar Cookies Almond Cookies 

Cocoanut Cookies Peanut Cookies 

Seed Cookies Spice, Nut or Raisin Cookies 

(Note: For Fruit Cookies, etc., see recipes under the heading of "Con- 
fectioners Mince.") 

Drop Cakes 

Cream together 6 lb. Sugar 

3 lb. Compound Lard 
ilb. Butter 

i oz. Ammonia 
Vanilla 
Then add 3 pt. Eggs 

3 pt. Water in which is dissolved 
6 oz. Merrell-Soule Powdered Skimmed Milk 
6 oz. Baking Powder 
12 lb. Flour 

Method : Mix into a smooth soft dough, then drop through your 
hands on greased and dusted tins or fill into paper cases, and bake in 
good oven. These drop cakes can be made with chocolate and spices. 
For chocolate add 1>^ lbs. of cocoa and 1 lb. powdered sugar to the 
above recipe. 



For Pie Baking 



Pie Crust and Pie Filling 

A GOOD "bakers pie" is judged not only by the nature of the 
crust, but also by the quality of the filling and fullness of the 
pie. To combine both points, conforming to the standard set by the 
public, and also to sell at a profit, means to possess a full understanding 
of the pie baking business. 

Pie Crust 

It is difficult to give any set recipe for pie paste. Flours and lards 
vary so much in quality that it is really best to let the baker adjust 
a recipe to the materials at hand, after calling his attention to a few 
essential facts. 

One shipment of lard may be tough, another light and short; one 
contains more moisture and another more fat, so if the recipe given 
does not produce satisfactory results, look to your materials. Flours 
vary in softness and likewise water-absorbing qualities. Therefore it 
is well that both flour and lard in the manufacture of paste should be 
well chosen and adapted to a formula, if you would produce good pie 
crust. 

Pie Formula and Method 

To arrive at a formula for pie paste, the baker should ascertain 
how much water the flour, when mixed with fat, will actually take. 
If you know this, and apply the knowledge, it will make a good deal 
of difiference as against the method pursued by the baker who keeps 
on pouring water into his dry ingredients, little by little, until finally 
he arrives at what he thinks is the right consistency. 

To make an ordinary, reasonably-priced good crust, you must 
weigh your flour and lard, instead of guessing at it, and dissolve the 
salt in the required amount of water, being certain how much water it 
takes to mix the dough so you may pour in the full amount at once, 
thereby saving the overworking of the dough. As an example we 
might say ordinary winter wheat flour takes one quart of water, four 



Merrell-Soule Products 53 



pounds of flour, 2 pounds of lard, one ounce of salt, two ounces Mer- 
rell-Soule Powdered Skimmed Milk. 

Very satisfactory results have been reported by some successful 
pie bakers, from the addition of two ounces of Merrell-Soule Powdered 
Buttermilk, thoroughly dissolved in the water of this mix. The 
Powdered Buttermilk has a peculiar effect on the gluten, mellowing it 
by the lactic acid contained. Further, Powdered Buttermilk is known 
to have great leavening value and the lactic acid flavor is very agree- 
able, especially when great quantities of cereals, other than wheat flour, 
are used. It also tends to make the entire baked crust more palatable 
and digestible. 

The method for mixing pie ingredients is simple enough. Rub the 
lard through the flour and add all the salted water, at a low tempera- 
ture, at once and mix without overworking, which is positively harmful 
to a flaky and short pie crust. 

Pie Filler 

The first profit in pie lies in the filler, or thickening which stabilizes 
the fruit content of the filling. The public prefers a full pie. If you 
cannot make a full pie out of fruit and sugar and sell it at a profit in 
your locality, you must use stabilizers or thickeners to fortify the fruit 
content of your filling. For this many bakers use corn starch, which 
is a fair material, but makes a filling of a tough nature, and the second 
day the pie looks flat and unsalable. Some bakers use wheat flour, 
which is of course to be desired in place of corn starch if a filler must 
be used. The worst thing to use for this purpose is cake crumbs. 
These old cakes are always more or less rancid, also, the many different 
materials in the cake do not at all help the flavor of the pie. A gel- 
atinized corn flake which can be bought in flake form and is manu- 
factured especially for this purpose is probably the best ingredient to 
use. Another good filler can be made, as follows : 

12 qt. Water 
2 lb. Ground Tapioca dissolved in 

little cold water 
6 lb. Sugar 



The Pie Baker I 




^^t^^r 



54 Merrell-Soule Products 

Put all in a kettle on the fire and stir until the milkiness of the 
tapioca disappears, when the mixture is done. It should never boil, 
only become glossy in appearance. It is absolutely tasteless and will 
bring out the most delicate flavor of any fruit or admixture. 

Pie Fillings 

Every baker seems to have his own method of preparing pie fillings, 
especially if fresh fruit is plentiful or he is so situated that he can get 
a good price for a product requiring no filler. Therefore we will touch 
only lightly on this subject, but would like to advise this — sharpen the 
taste of any fruit possessing an insipid flavor with lemon juice or citric 
acid. Also, be careful that your fruit is in such a condition that it will 
be properly cooked in the pie while baking. Some fruits need to be 
partly cooked before being placed in the pies. If no so-called filler 
is used and your fruit is inclined to be sloppy after the addition of 
sugar, we advise that it be cooked over the stove for a few minutes, 
then add 2 to 3 ounces of flour to each gallon of fruit. 

The Best Sellers 

Firm, smooth custard pies of all sorts, most seasonable in spring 
and summer, and delicately flavored mincemeat and pumpkin pies, in 
big demand during fall, winter and spring, are no doubt the most 
favored varieties and best sellers. 

Merrell-Soule Company having supplied the essential ingredients 
of these varieties for many years, feels competent to offer sug- 
gestions to pie bakers for the improvement of these best sellers, especi- 
ally the employment of Merrell-Soule products therein. 

Custard Filling for Custard Pies 

Custard No. 1 

5 oz. Sugar 

S oz. Merrell-Soule Powdered Skimmed Milk 

4 Eggs 

4 Yolks 

1 qt. Water 

Little Vanilla, Mace and Salt for 
flavoring and seasoning 



Merrell-Soule Products SS 



Custard No. 2 

4 oz. Sugar 

3 oz. Flour or Starch 

1 oz. Butter 

4 oz. Merrell-Soule Powdered Skimmed Milk 

2 Eggs 

1 qt. Water 

Little Vanilla, Mace, Salt for 
flavoring and seasoning 

Method for Making Custard 

Sift the dry ingredients into a can or kettle. Break in the eggs 
and stir with a whip until you have a smooth consistency. Then add 
water and stir well so that all dry ingredients are dissolved. Strain 
off, allow any froth on top to settle and dip from the bottom when 
filling pies. 

There are many more ways of varying the ingredients given in the 
above formula, thereby producing different grades of goods. In con- 
nection with this, we have a few pointers accumulated through long 
experience and the exchange of ideas with users of our milk products, 
as follows : 

Suggestions for Custard Pie Making 

Many bakers have trouble with watery custard pie. This is not the 
fault of the milk powder or any other ingredient, but is caused by 
baking too long. A custard pie is done as soon as it is firm, no matter 
what color it may be, and must then be taken from the oven. Merrell- 
Soule Powdered Milk is better than fresh cow's milk in custard work 
because the baker can increase the milk solid content of his mix at 
will and the dry milk helps to thicken the custard, making the pie 
sweeter and firmer. We have a formula from a successful user of 
our product, as follows : 

Custard No. 3 

If you mix 4 lb. Sugar 

Add 1 lb. Lard or Butter in a bowl 

Then 2 qt. Egg Yolks 

1 lb. Spring Flour 

2 lb. Merrell-Soule Powdered Skimmed Milk 



56 Merrell-Soiile Products 

You will have a regular dough. Now gradually add 10 quarts of 
water, strain, and next fill your pie bottom in the oven with a dipper. 
This will make a firm and sweet custard and sets much faster than 
corn starch custard. 

A good idea followed by many bakers is weighing the ingredients 
required for as many custard pies used in a week or two. For instance, 
if you make four pies a day, or 24 a week, weigh the required amount 
of sugar, starch or flour. Powdered Milk, salt and mace, mix and sift 
together and put away in a can or box, and every time you make a 
quantity of pies, weigh off the amount required for that number. Mix 
your eggs and water and stir into the dry ingredients. This saves time 
in weighing and does away with the guessing of the salt and flavor, 
which is hard in small mixes. The same is done with pumpkin pies, 
adding to the whole amount the required spices. This enables you to 
make uniformly spiced and tasting pumpkin pie, which is probably 
the most important feature. 

Recipes for Soft Pies 

Caramel Custard 
For this variety, select any given custard recipe of the foregoing 
paragraph, substitute "C" sugar or maple sugar for the white granu- 
lated sugar of the recipe and color with a little burnt sugar or caramel 
coloring. 

Cheese Custard 

2 Eggs 

2 oz. Merrell-Soule Powdered Skimmed Milk 

8 oz. Sugar 

4 oz. Butter 

1 oz. Corn Starch 

1 Lemon 

1 lb. Cottage Cheese 

Cream sugar, butter, corn starch and Powdered Milk until light. 
Whip eggs and stir them in. Add juice and grated lemon rind. In- 
corporate cottage or pot cheese, which has previously been run through 



n 



c^ 



=.• '^ 



^3 



to 



^ 

^ 










C'indensary, Arcade, N. F, 




Separators and Pasteurising Apparatus 
Arcade. Neif York 



Merrell-Soule Products 57 

a sieve, in order to make it smooth. Stir all together and fill into 
lined pie pans. Scatter on a few small seedless raisins and dust over 
with cinnamon. Bake same as custard pie, until set. 

Chocolate Custard 

For this class of goods, select any one of the custard recipes given 
in the preceding paragraph, but before mixing the water with the dry 
ingredients, dissolve three ounces of cocoa powder or sweet chocolate, 
cocoa or chocolate liquor or any preparation suitable for flavoring and 
giving the custard a chocolate character. 

Cocoanut Custard 

For cocoanut custard, take any of the custard recipes suited to 
your business, and before filling crust, sprinkle a quantity of shredded, 
short-cut or threaded cocoanut into the bottom. 

Pumpkin or Squash Pie 

6 oz. Sugar 

S oz. Merrell-Soule Powdered Skimmed Milk 

1 oz. Black Molasses 

3 Eggs 

1 qt. Prepared Pumpkin or Squash 

2 oz. Flour or Starch 
1 qt. Water 

Salt 

Spices may be varied to suit the taste of your particular trade. 
Mace and ginger or cinnamon, ginger and grated nutmeg are good 
combinations. 

The easiest way is to mix all the dry ingredients first, stir in the 
eggs and molasses, then the pumpkin and salt. Mix well and pour in 
the water. A number of bakers add the water hot, on account, some- 
times, of the consistency of the pumpkin, the hot water tending to 
distribute the pumpkin or squash more evenly. Best results are prob- 
ably obtained by allowing the mixture to stand a while, stirring it now 
and then before filling it into the crust. 



58 Merrell-Soule Products 



Sweet Potato Pie No. 1 

6 oz. Sugar 

4 oz. Merrell-Soule Powdered Skimmed Milk 

3 Eggs 

1 qt. Cooked Sweet Potatoes finely mashed 

1 qt. Water 

Salt 

Lemon Flavor 

Mix and treat the same as pumpkin pie. 

Sweet Potato Pie No. 2 

Take a good sized sweet potato, peel and grate, line a deep pie pan 
with pie dough, put in the grated potato and fill with a custard mix, 
the same as for custard pie, and bake. 

Cooked Cream for Pie Filling 

Before giving recipes for cream pies, we want to call the particular 
baker's attention to the fact that pie paste as made ordinarily does not 
make the best shells or linings for cream pies. With this in view, we 
give a recipe herewith, that, although it contains other ingredients than 
the pie paste given in the foregoing paragraph, will not cost any more 
to produce. 

Paste for Cream Pie Shells 

3 lb. Flour 

8 oz. Fat, Compound, Lard or Butter 
10 oz. Sugar 

3 Eggs 

4 oz. Merrell-Soule Powdered Skimmed Milk 
2 oz. Baking Powder 

As much cold water as dry ingredients 
will take 
J oz. Salt, reduce or increase according to 
amount of salt contained in fat 

Rub flour, baking powder, sugar, butter. Powdered Milk, as you 
would pie paste. Make a hole in center, add egg, water and salt. 
Work smooth. Roll, cut and line pie tins with this dough. Prick with 
fork and bake off, before filling with cooked custard, while hot. 



Merrell-Soule Products 59 

Vanilla Cream 

4 Eggs 
6 oz. Sugar 

4 oz. Powdered Milk 

1 oz. Butter 

2 oz. Corn Starch 

1 qt. Water 

Vanilla Flavor 

Place Powdered Milk, sugar and water on the fire, stirring well. 
Beat eggs and corn starch together. Before milk comes to boil, dip 
out some, and when milk comes to a boil, pour on eggs and starch, 
stirring. Pour this slowly, stirring rapidly, back into the balance of 
the milk and sugar until it thickens. Be careful that you do not cook 
this mixture, because it will curdle your eggs. Add flavor after mix- 
ture is off the fire. 

Lemon Cream 

3 Eggs 

5 oz. Merrell-Soule Powdered Skimmed Milk 
8 oz. Sugar 

3 Lemons 

3 oz. Corn Starch 

2ipt. Water 

2 oz. Butter 

Grate rinds of two lemons and squeeze the juice of three, place 
sugar, water and Powdered Milk on the fire, stirring occasionally. 
Beat eggs and corn starch until smooth, stir in grated lemon rinds and 
juice. When milk and sugar begins to boil, add the eggs, corn starch 
and lemon juice as mixed, stirring rapidly. Take off the fire when it 
thickens and beat in two ounces good butter. 

Meringue for Pies 

Most cream pies are offered with a meringue top. With this in 
view we have collected the following recipes: 

No. 1 

6 oz. Egg Albumen 

5 lb. Granulated Sugar 
2 qt. Water 



60 Merrell-Soule Products 

Dissolve the albumen in water in a glass or porcelain dish, soaking 
it a few hours ahead. Add the sugar to the dissolved albumen, pour 
in kettle, start machine and let n.in at high speed until it becomes firm. 
Add your flavor. 

No. 2 

1 pt. Egg Whites 
S ib. Powdered Sugar 

Pinch of Cream Tartar 

Beat up the whites until stiff, add pinch of cream of tartar and then 
gradually beat in the powdered sugar. 




> ^ 



3; C.O 



0, 



•■£• 
3 



'^ 



Merrell-Soule Powdered Milk 
in the Dairy 

THE use of Merrell-Soule Powdered Skimmed Milk in Dairies is 
becoming more and more extensive, as the advantages of its use 
are better realized. 

The dairyman will find that Merrell-Soule Powdered Skimmed 
Milk will not only save him time and money, but will also improve the 
quality of his milk and cream. Too often he has to pour away milk 
and cream that has soured. There is no such waste when he can make 
up just as much milk or cream as he wants, on the day he wants it. 
All he requires is Merrell-Soule Powdered Skimmed Milk, sweet butter 
and a small emulsifying machine. 

Thus equipped, he can be independent, because his supply is 
assured. He need not trouble to contract with a farmer for cream 
and milk, and seasons of milk shortage will not worry him. He will 
have no waste, no old-flavored milk, no dissatisfied customers. Cold 
storage takes care of his supply of sweet butter, and the Merrell-Soule 
Powdered Skimmed Milk will keep indefinitely in any cool, dry place. 

Standard Skimmed Milk 

Standard Skimmed Milk varies slightly as to its solid content 
during the various seasons of the year, but by referring to many 
hundreds of tests in our own laboratory, we find the average Skimmed 
Milk will test around 9% solids. As Merrell-Soule Powdered 
Skimmed Milk contains approximately 2 to 2.5% moisture, we recom- 
mend the use of 9^ to 9}4 pounds of powder, and the balance water, 
to make 100 lbs. of Skimmed Milk. 

As the powder runs very constant in moisture, the customer could 
easily mix to any desired solid content, and to any amount of Skimmed 
Milk desired. Say, for instance, 20 cans of Skimmed Milk are 
wanted. A 10-gallon can of Skimmed Milk weighs approximately 86 
lbs. Multiply the 20 by 86, and you have 1,720 lbs., the amount 
desired. Next multiply the 1,720 lbs. by 9.5, the amount of Powdered 



62 Merrell-Soule Products 

Skimmed Milk used for each 100 lbs., and you have 163 lbs. of powder, 
to use and the balance water, or 1,557 lbs. 

There are many ways of reconstituting the powder and water back 
to liquid milk. If very small amounts of Skimmed Milk are desired, 
the water can be placed in a bowl or basin, the powder placed on top 
of the water, and put back into solution with an egg beater. Or, it can 
be shaken back into solution by the use of a common fruit jar. If a 
few gallons are desired, the water can be weighed into a milk can, the 
powder placed on top of the water, and then beaten back into solution 
with a baker's whip. 

In the larger plants, starter tanks, ripeners, buttermilk machines, 
mixers, etc., can be used for large amounts. The mixing machines, 
which cause cross or counter currents in the solutions, will mix to a 
perfect solution very quickly. Starter tanks can be used very nicely 
by soldering a baffle strip of heavy tin along the coil. 

In making the larger amoimts of Skimmed Milk from Powdered 
Skimmed Milk and water, we would advise : 

Place the required amount of water in the mixing tank, start up 
the paddle or coil, then turn just a slight amount of steam into the 
jacket or through the coil. Sift the powder into the water which is 
being agitated, and by the time the temperature has reached 90 to 100° 
Fahr. the powder will all be dissolved. Then quickly raise the 
temperature to 145°. Hold for thirty minutes, then cool quickly to 
at least 45°, and you will have a perfectly pasteurized product that can 
be put to any use for which you prefer Skimmed Milk. 

Manufactured Milk and Cream 

From time to time new and important uses are found for milk and 
cream. Changes in season, droughts, etc., affect the supply, and many 
times during the rush of the season the dairyman is confronted by 
difficulty in procuring milk and cream enough to take care of his 
business. 



Merrell-Soule Products 



63 



But to the dairyman who believes in looking ahead, there is a ready 
solution to the shortage problem, for by the use of an Emulsor, 
Creamer, or Homogenizer, with Merrell-Soule Powdered Skimmed 
Milk and Sweet Butter, any quantity of Milk or Sweet Cream, of 
any butter fat standard, can be produced on short notice. 

The manufacturers of the various machines give full directions on 
just how to operate them with the use of Powdered Milk, and the 
operation will be found exceedingly simple. 

The dairyman will find that Merrell-Soule Powdered Skimmed 
Milk will not only save time and money, but will also increase the 
quality of his milk and cream, and at the same time will ehminate the 
possibility of souring through over-supply. 

During certain seasons of the year, the dairyman may have a sur- 
plus of whole milk, the butterfat from which he can easily convert 
into butter and put in cold storage until the shortage time arrives. 
Then, by the use of Powdered Milk and water, this butter can be easily 
converted into a high-class milk, which will tide the dairyman over the 
shortage period and hold his business. 

The dairyman who does not have any surplus fat during any season 
of the year can buy butter at the low price of the season, put it in cold 
storage, and then use as wanted. Care must be taken in selecting the 
butter, as only first-class unsalted butter should be used if a high- 
grade milk or cream is desired. 

If the cream is to be shipped long distances as fresh cream, the 
butter should be made from churned sweet cream, no starter being 
used. But if the cream is to be used locally and for ice cream, starter- 
ripened butter can be used. 

The dairyman should remember that Merrell-Soule Powdered 
Skimmed Milk is always uniform in flavor, solubility, etc., and should 
see to it that the unsalted butter to be used is of the same quality. 
Then, results which are most gratifying will follow. 

Any quantity of milk or cream can be produced by the above 
method, 50 gallons today, 250 gallons tomorrow, according to the 
capacity of the apparatus. 



)LJ__ 




64 Merrell-Soule Products 

Formula for Making Milk and Cream 

Ordinary unsalted butter contains approximately 84% butterfat. 
The balance is other solids and moisture. The Powdered Skimmed 
Milk contains about two per cent, of moisture. 

The following is a short formula for ascertaining the number of 
pounds of unsalted butter, Powdered Skimmed Milk and water to be 
used in the production of milk or cream of any desired butterfat 
content. 

1. Amount desired (in pounds) multiplied by percentage of but- 
terfat desired, and divided by .84, equals pounds unsalted butter to be 
used. 

2. Amount desired, minus amount unsalted butterfat, multiplied 
by .095, equals pounds Powdered Skimmed Milk to be used. 

3. Amount desired minus sum of amount of unsalted butter and 
amount of Powdered Skimmed Milk equals pounds water to be used. 

EXPLANATION : 

In using the above formula we must first change the number of 
gallons of product desired into pounds. For this purpose we recom- 
mend the following weights: 

1 gallon skimmed milk 8.6 lbs. 

1 gallon whole milk 8.5 lbs. 

1 gallon 20% cream 8.4 lbs. 

1 gallon 30% cream 8.3 lbs. 

1 gallon 40% cream 8.2 lbs. 

1. If, therefore, 50 gallons of 20% cream are wanted we must 
multiply 50 by 8.4, making 420 pounds to be placed as "amount desired." 

This "amount desired" must then be multiplied by .20 in this case, 
as the cream desired must contain 20% butterfat. This would then 
give us 420 multiplied by .20 equals 84 lbs., which is the amount of 
butterfat needed. 




Mcrrcll-Soule Continuous Condenser, 
IVatcrford, Pa. 




Pasteurising Appai-atus, Merrell-Soulc Factory, 
Waterford, Pa. 







lo 






ti. 



to 



Merrell-Soule Products 65 

It is safe to consider that average unsalted butter will contain 84% 
butterfat, although for accuracy's sake, it is well to test the butter. 
By dividing 84 by .84 we, therefore, get 100 povinds as the amount of 
butter needed in making the 50 gallons of 20% cream. 

2. From the amount required we must then deduct the butterfat 
to be used, i. e., 420 lbs., minus 84 lbs., or 336 lbs., of liquid skimmed 
milk. In reducing this skimmed milk to its equivalent in Powdered 
Skimmed Milk, it must be multiplied by 9y2%, giving 336, multiplied 
by .095, equals 31.9 pounds of Merrell-Soule Powdered Skimmed Milk 
to be used. 

3. By adding the Powdered Skimmed Milk and butter which wt 
are to use together and subtracting the sum of these from the total 
amount desired, we have the amount of water to be used. 

100 lbs. butter plus 31.9 lbs. Merrell-Soule Powdered Skimmed 
Milk equals 131.9 lbs. 

420 lbs. wanted minus 131.9 lbs. equals 288.1 lbs. water needed. 
Therefore : 

1. Amount desired (420 lbs.) multiplied by percentage butterfat 
desired (20%) divided by .84 equals amount of butter to be used 
(100 lbs.). 

2. Amount desired (420 lbs.) minus amount butterfat (84 lbs.) 
multiplied by .095 equals pounds Powdered Skimmed Milk to be used 
(31.9 lbs.). 

3. Amount desired (420 lbs.) minus the sum of butter (100 lbs.) 
and Powdered Skimmed Milk (31.9 lbs.) equals pounds of water to 
be used (288.1 lbs.). 

Formula for Ascertaining the Number of Pounds of Milk 
or Cream of Any Desired Butterfat Which Can be 
Manufactured From a Given Weight of Merrell- 
Soule Powdered Skimmed Milk: 

1. From 100 lbs. of the desired milk or cream deduct the weight 
of the fat contained in it. Result is skimmed milk. 



66 Merrell-Sonle Products 

2. Skimmed milk multiplied by .095 equals the powder equivalent 
to 100 lbs. of milk or cream. Divide this number by 100 to obtain the 
powder equivalent to one pound of milk or cream. 

3. Divide the original weight of powder by this one-pound 
equivalent, to obtain the desired quantity of milk or cream. 

4. Compute the weight of fat in the total milk or cream. 

5. Divide the weight of fat by .84 to get the equivalent in butter. 

6. From the total weight found in No. 3 deduct the weight of 
butter plus powder to get the amount of water. 

Formula for Ascertaining the Amount of Milk or Cream 
of Any Desired Butterfat Content From a Given 
Weight of Butter: 

1. Compute the weight of the fat in the butter by muliplying by .84. 

2. Divide the weight of fat by the percentage of fat (expressed 
in decimals) in the milk or cream desired : i. e., 4% is expressed .04, 
20% is expressed .20. 

The result is the weight of milk or cream desired. 

3. Total weight of milk or cream minus the weight of fat equals 
the weight of skimmed milk. 

4. Weight of skimmed milk multiplied by .095 gives the weight 
of powder. 

5. Total weight of milk or cream minus the weight of butter plus 
powder gives the weight of water. 

The above formulas cover the methods of arriving at amounts of 
Powdered Skimmed Milk, butter and water to use. For the con- 
venience of our readers we give below amounts of butter, Merrell- 
Soule Powdered Skimmed Milk and water required to make ten gallons 
of milk cream of standard butterfat contents. 



Merrell-Soule Products 67 



3% 3.3% 3.5% 4% 18% 20% 22% 

Butter 3.03 lbs. 3.34 lbs. 3.S41bs. 4.04 lbs. 18.0 lbs. 20.0 lbs. 22.0 lbs. 

Merrell-Soule 
Skimmed Milk ^ „ , _ 

Powder 7.83 7.81 7.79 7.7S 6.38 6.S4 6.22 

Water 74.14 73.85 73.67 73.21 59.62 57.46 55.78 

slHlbs. 85.00 lbs. 85.00 lbs. 85.00 lbs. 84.00 lbs. 84.00 lbs. 84.00 lbs. 

25% 30% 38% 40% 42% 45% 

Butter 24.85 lbs. 29.64 lbs. 37.1 lbs. 3 .05 lbs. 41.0 lbs. 43.9 lbs. 

Merrell-Soule 

Skimmed Milk 

Powder 5.91 5.52 4.83 4.67 4.52 4.14 

Water 52.64 47.84 40.07 38.28 36.48 33.46 

83.5 lbs. 83.0 lbs. 82.0 lbs. 82.0 lbs. 82.0 lbs. 81.5 lbs. 

Directions for Handling Mixture 

The following will give a general idea of just how to handle the 
mix to get the best results. 

The operator should be very careful to see that all apparatus and 
utensils are absolutely clean and in good working condition. He should 
be very careful in all weighings or measurings of the ingredients. If 
care is used the finished porduct can be easily made to come within 
\% of the butterfat test wanted without standardization, and the total 
solids test will show up on the lactometer within the range prescribed. 

In starting the mix, weigh or measure the full amount of water 
to be used into the mixing tank. Water should be clean and pure. 
Start the agitator or coil and bring the temperature of the water to 
70 or 80° F. 

Add the Merrell-Soule Powdered Skimmed Milk by sifting it on 
top of the water. Keep the temperature at about 80 until the powder 
is all dissolved, then add the butter, which has been sliced into small 
chunks, and raise the temperature not too quickly to from 145° to 
148° F., and hold for 30 minutes. Watch the temperature closely, as 
too high a temperature will cause a cooked flavor in the finished milk 
or cream, while too low a temperature will result in sediment and in 
the mix being improperly pasteurized. 



68 



Merrell-Soule Products 



The Emulsor, Creamer or Homogenizer should be up to the proper 
speed or pressure necessary to get the best results, and the mix put 
through at the capacity of the machine. The operator should watch the 
cooling carefully and keep the product as it goes over the cooler at all 
times below 50° F. From 38 to 45° is the desirable cooling tempera- 
ture. 

If the Emulsor is used, the finished product should be allowed to 
stand a short time before bottling or canning, so that all the air incor- 
porated in the process may be eliminated. 

Milk or cream manufactured in this manner should be given the 
same attention as fresh milk or cream, as it will act as such and will 
sour if not kept cool. 

All these rules are important, and should be followed closely. 

Standardizing Milk and Cream 

The manner of making up the skimmed milk from Powdered 
Skimmed Milk and water has already been shown and with this 
skimmed milk on hand, cream can be standardized to any desired but- 
terfat content. From our own practical experience in the cream busi- 
ness, we find that a ten-gallon can of cream, of the various percentages, 
weighs approximately as follows: 

10 gallons 20% weighs 84 lbs. 



10 


' 22% 


" 84 


10 


' 25% 


" 83/2 ' 


10 


• 30% 


" 83 


10 


' 40% 


" 82 


10 


' 45% 


" m/2 • 



Practically every creamery man is familiar with standardization 
methods, but for the assistance of any who may not thoroughly under- 
stand them, we will give two illustrations, using the method given by 
Professor Pearson, known as the "rule of thumb" method. 

Suppose we have on hand skimmed milk and 40% cream, and want 
to make 20 cans of 30% cream. 



Merrell-Soule Products 



69 



Z0% cream weighs 83 lbs. to the can 

Skimmed milk tests .0% for butterfat. 

That is, you would consider .0% for standardization purposes. 




Draw a square, place the desired percentage in the center, place 
the highest test in the upper left hand comer and lowest test in the 
lower left hand corner, and subtract as shown in the above illustration. 

The illustration in this case shows that in making 30% cream you 
would use to each 30 parts or pounds of the 40% cream 10 parts or 
pounds of the skimmed milk. As 20 cans is the desired amount, multi- 
ply 20 by 83, which gives 1,660 lbs. By adding 30 and 10 we get 40; 
divide 1,660 by 40, which gives 41.5. Then multipy 30 and 10 each by 
41.5, and we find we would use 1,245 lbs. of the 40% cream and 415 lbs. 
of skimmed milk to make the cream desired. 

Again, say we have 1,820 lbs. of 36% cream and wish to use it all 
in making 20% cream. How much skimmed milk would have to be 
used? This is a very common problem. 

Figure the square the same as in the other problem. 

1820 lbs. 36% 20 




16 

This shows that to every 20 lbs. of 36% cream 16 lbs. of skimmed 
milk should be used, so divide the 1,820 by 20, which gives 91, and 
multiply this figure by 16, which gives the amount of skimmed milk 
to use, namely 1,456 lbs. By adding the 1,820 lbs. to 1,456 lbs. we 
will get 3,276 lbs. of the 20% cream. 



70 Merrell-Soule Products 

Any standardizing problem can be easily figured out by this method, 
tising either skimmed milk or whole milk, with higher percentages of 
cream. 

Manufacture of Buttermilk, Commercial 
Buttermilk and Cultured Milks 

Buttermilk is the product that remains when fat is removed from 
milk or cream, sweet or sour, in the process of churning. 

Good buttermilk makes a pleasant drink and is beneficial to the 
health. Many of the best doctors prescribe buttermilk or cultured 
milk. For these reasons buttermilk is becoming very popular, and 
there is a constantly growing demand for this product. 

There does not seem to be enough churning done at the present 
time to supply the demand for buttermilk, and on account of this lack, 
as well as transportation difficulties, many firms are manufacturing 
buttermilk or commercial cultured milk in large quantities. This 
product is giving excellent satisfaction. In many cases the cultured 
milk is superior to cream-churned buttermilk, on account of the dairy- 
man's ability to control body and flavor. 

In order to make good buttermilk or cultured milk, skimmed milk 
of first-class quality must be used. Merrell-Soule Powdered Skimemd 
Milk will fill this requirement and many more. In many cases this 
skimmed milk powder is far superior to liquid skimmed milk for butter- 
milk or cultured milk-making, on account of the fact that liquid 
skimmed milk cannot be shipped any great distance and remain in 
first-class condition. 

In making cultured milk, use Merrell-Soule Powdered Skimmed 
Milk and pure water, in the proportion of 12 oz. of powder to each 
gallon of water, and follow the same procedure as in making starter for 
butter-making. (See page 74.) Thoroughly dissolve the powder in 
the water, in a ripener, starter tank or buttermilk machine, and heat to 
185° for at least 30 minutes, then quickly cool to at least 65° and 
inoculate with the "mother starter." A good, clean "mother starter" 



Merrell-Soule Products 



71 



should be carried along with every possible precaution to prevent con- 
tamination. The manner of handling the "mother starter" is explained 
elsewhere, under the heading of "starters." 

Maintaining a temperature of 65° after inoculation gives a little 
slower development of acid, but at this temperature the product remains 
better flavored and the bacteria are more active than when a higher 
temperature is maintained. 

When tlie fine curd commences to form the temperature should be 
dropped promptly to at least 50° to prevent toughening of the curd. 
The curd should then be broken up by a thorough churning in the 
tanks, of by being transferred to the regular churn. 

The flavor can be improved by the addition of a small amount of 
whole milk or light cream, added just before churning. The price 
received for this product must to a certain extent govern the amount 
of whole milk or cream used. 

The finished product should be smooth, free from lumps, and show 
a separation of curd only on long standing. 

Some makers require the use of Bacillus Bulgaricus Culture. To 
grow this great care must be used. 

Bulgarian Buttermilk : To make Bacillus Bulgaricus Starter, one 
small bottle containing about 1 oz. of liquid Bulgaricus Culture obtained 
from the best source should be used, with a mixture of one pound of 
Merrell-Soule Powdered Skimmed Milk to eight pounds of water. 

Pasteurize the skimmed milk mixture at 190° for 40 minutes, cool 
at 115°. After that temperature is obtained add about 1 oz. of the 
pure Bulgaricus Culture. Stir several times, after adding culture, j 
during the first half hour. Hold temperature for two hours at 115°. ^ 
Allow to cool gradually in cooler to about 95° F. Coagulation follows -^ ' 
in five or six hours. After this occurs cool to from 38° to 40°. When 
cool stir thoroughly to break up lumps, or agitate until the starter is 
smooth. 

Second and Successive Propagations : Pasteurize skimmed milk, in 

Buttermilk"' 




72 Merrell-Soule Products 

the proportion of one part powder to eight parts water, at 185° F., 
cool to 115° F., add the Bulgarian Starter in the proportion of eight 
ounces Starter to every eight gallons of skimmed milk. Stir ten 
minutes. Let stand until the acidity is .20 to .25, then immediately 
place in cooler, where temperature is about 40° F. In about seven to 
twelve hours the milk will have curdled, with the characteristic acid 
flavor. It is then ready to bottle. A small amount may be added to 
common Lactic Starter if desired. 

Flavor: Both Bulgarian and common Lactic Starter make very 
fine buttermilk, by churning with a small amount of cream in the 
churn. This gives the fine butter flavor that the trade desires. 

The foregoing covers the making of culture for large quantities of 
buttermilk. Some makers prefer using half Bulgaricus and half Lactis 
Acidi to make the finished buttermilk in large quantities, or one-third 
Bulgaricus and two-thirds Lactis Acidi. 

To make a large quantity of buttermilk on the one-third and two- 
thirds basis, mix the amount of skimmed milk powder that you require 
into the buttermilk. Take two-thirds of this and pasteurize at 185° 
for 45 minutes. Cool at once to from 70° to 80° F., add one quart 
Lactis Acidi Starter to each eight gallons of milk. Hold at same 
temperature until curdled. When curdling takes place, cool at once 
to 40° and agitate curds until they are broken up or smooth. 

Take the remaining one-third of the large quantity of skimmed 
milk and treat as when making Bulgaricus Starter. When both quan- 
tities are cold and thoroughly stirred, add the one to the other, mix, 
and bottle cold. The buttermilk is then ready to use. 

It is well to reserve some of each culture for the following day's 
culture. The culture can be kept in this way until the flavor begins to 
"go off", when new culture must be made as above described. 

Troubles in Buttermilk 

A common obstacle to the production of good buttermilk is separa- 
tion of the whey. It may be caused by: 



Merrell-Soule Products 73 

1. Bad milk, or milk not properly pasteurized. Use Merrell- 
Soule Powdered Skimmed Milk. If inferior milk must be used, 
pasteurize it twice, letting it stand five or eight hours at 80° between 
times. It may make a passable product in time of shortage, but main- 
tained quality is positively assured only by the use of Merrell-Soule 
Powdered Skimmed Milk. 

2. Poor Cultures. Get fresh culture frequently, and handle with 
great care. It is a good plan to carry two or more, so as to be sure 
of one in case the other becomes contaminated. 

3. Foaming. Keep the speeds of the machines low enough to 
avoid foaming. 

4. Temperature. Cool the product quickly and keep it cool 
throughout the handling. 

Suggestions on Marketing 

Do not use Bulgaricus for mild acid buttermilk. 

See that the product is kept cold at soda fountains, restaurants, etc. 
Supply them, fresh, daily. A warm or stale product is unpalatable and 
loses trade. 

Let the physicians know that you have a pure product and they 
will recommend it. They appreciate the medicinal value of fermented 
milk, especially of the Bulgarian variety. 

Advertise. Read up on the buttermilk organism and talk it among 
your friends. 

Adopt a trade name for your product. 

The creameryman or dairyman who has not looked up the butter- 
milk question in his vicinity should do so without delay. The people 
are rapidly becoming educated on this subject. Physicians realize the 
value of cultured milk and prescribe it to many people. The manu- 
facture of butteiTnilk is an industry in itself, and there is every pros- 
pect of an unlimited consumption. 



Uses in the Creamery 

MERRELL-SOULE POWDERED SKIMMED MILK is used 
in the Creamery for manufacturing milk and cream, for stand- 
ardizing milk and cream for the manufacture of Commercial Butter- 
milk, and for making Starter to be used in Butter Manufacture. 

The three uses first named have been fully described in the pre- 
ceding chapter, with the required formulas. We will, therefore, in 
this chapter, deal in detail only with the use of Merrell-Soule Powdered 
Skimmed Milk in the manufacture of Starter. 

Starter for Butter-making 

Every buttermaker today knows the value of a good starter in 
butter-making, as he uses the starter to control the flavor and quality 
of his product. 

A well-developed, active starter is as desirable in the whole-milk 
creamery as it is in the gathered-cream plant, for with its use the 
up-to-date buttermaker has all conditions well under his control at all 
times. 

A poor starter is worse than none at all, as it will make a poor 
quality of butter even if the cream is first-class in every respect. 

A good starter for butter-making should conform to the following 
characteristics : 

1. It should be made from milk of the highest quality, which runs 
uniform from day to day. 

2. A good standard culture should be used. 

3. When coagulated, the curd should be perfectly homogeneous, 
showing no gas bubbles or free whey on the surface. 

4. The taste should be mild and agreeably acid. 

5. The acidity should range from 0.5 to 0.7%. 

6. When shaken the curd should break up into a smooth, creamy 
liquid, free from any coarse lumps. 

A careful buttermaker, Vifith the proper equipment and a supply 
of Merrell-Soule Powdered Skimmed Milk, can always make a strictly 



Merrell-Soule Products 7S 



first-class starter, for with the skimmed milk powder he has his starter 
milk available at all times, and does not have to depend upon any 
patron or dairyman for his supply. 

Large or small quantities can be made up. It is always of the 
same uniform quality, and there is no waste or loss of surplus starter 
milk. 

Uniform skimmed milk of quality is the basis of starter success, 
and Merrell-Soule Powdered Skimmed Milk meets this requirement. 

The "Mother Starter" 

In the propagation of starters, the buttermaker should keep a small 
amount of the starter growing in sterile milk. This is known as the 
"mother starter." From this "mother starter" the larger amounts for 
the cream-ripening are made. 

The method for the propagation of the "mother starter" is as 
follows : 

Take 3 to 3^/2 ounces of Merrell-Soule Powdered Skimmed Milk 
and thoroughly mix with one quart of water by using a beater or small 
whip. When thoroughly mixed, put in a quart fruit jar or milk bottle 
until about three-quarters full, heat to 185° and hold from 45 minutes 
to one hour. Then cool quickly to at least 65°. The pure culture 
starter should then be added, the contents well shaken, and then set 
away for about 24 hours in a place where the temperature is constant. 
At the end of this time, the milk should be curdled, and should have 
developed the desired characteristics. It should then be transferred into 
previously sterilized milk for the second propagation. 

It is always best to keep two or three "mother starters" on hand, 
so that if one becomes poor or bad-flavored, another can be used. 

To keep the starter in good condition, the transfer into the sterile 
milk should be made as soon as possible after the curd is formed. If 
this is not convenient, place in an ice box, so as to retard development, 
and the starter will hold. its vitality. At this point the acidity of the 
"mother starter" should be about 0.6%. 



76 Merrell-Soule Products 

From this "mother starter" the starter to be added to the cream 
is made. Skimmed milk made from Merrell-Soule Powdered Skimmed 
Milk and water, and which has been previously pasteurized to 185° for 
at least 30 minutes, is innoculated by transferring an amount of the 
"mother starter", which will coagulate the skimmed milk and have an 
acidity of around 0.6% when ready for use the following day. A little 
practice will soon show just how much of the starter to add each time. 

Buttermakers use different temperatures for ripening the starter, 
but from our own experience we would advise a low temperature for 
ripening, as this keeps the starter active and holds the acidity down. 

Highly acid, over-ripe starters are in many cases the cause of a 
metallic flavor, and of other flavors which cause butter to sell for less 
than the market price. 

A careful buttermaker, with the aid of Merrell-Soule Powdered 
Skimmed Milk for starter making, is always equipped to make prize- 
winning butter. 



Advantages for Ice Cream Making 

THE ice cream manufacturer demands a milk or cream product 
which is clean, which will not sour quickly, which is not a breeder 
of bacteria, and which gives him the largest percentage of milk solids 
in proportion both to its bulk and its cost. 

All these essentials he finds in Merrell-Soule Powdered Milk. 

Its powdered form insures the greatest possible purity and clean- 
ness, as is attested by many authorities. 

There need be no loss through souring, no sticky, half-empty cans 
standing around, gathering flies and breeding bacteria, when Merrell- 
Soule Powdered Milk is used. The ice cream man makes up just what 
he needs for the day's business. He can make up a big supply of 
cream, for a sweltering day's run, or a small amount for a cool day. 
A sudden drop in temperature will not leave him with a lot of cream 
on hand that must either be used or spoiled. 

It has been proved that Merrell-Soule Powdered Milk shows a far 
smaller bacteria count than any other form of milk, and it o%rs no 
breeding place for microbes. 

Merrell-Soule Powdered Milk can be put to many uses in the ice 
cream factory: 

1. In the production of milk or cream from Powdered Skimmed 
Milk, butter and water, previously explained fully under the heading 
"In the Dairy." 

2. The production of skimmed milk from powder and water, which 
has been explained under the head of "Standard Skimmed Milk." 

3. The standardization of the milk solids in the ice cream batch. 

4. Furnishing the necessary skimmed milk solids. 

5. Blending Butter and the Powdered Skimmed Milk with liquid 
whole milk of any fat content, for the complete total milk solids of the 
batch. 



78 Merrell-Soule Products 

Other uses could be mentioned, but these will give the ice cream 
maker an idea of the importance of Merrell-Soule Powdered Skimmed 
Milk in his business. 

Many of the large ice cream makers are beginning to realize the 
losses which they incur every year through using condensed milk to 
raise the percent of milk solids in their ice cream. 

By the use of Powdered Skimmed Milk they have an easy and 
accurate means of holding the solids to any desired percentage. 

Merrell-Soule Powdered Skimmed Milk does not take the place of 
gelatines, ice cream powders, etc., which prevent the ice crystals in ice 
cream, but it does provide the solids-not-fats, which give "body" and 
texture to the ice cream and makes it smooth, velvety and palatable. 

Almost every ice cream maker has his own formula for his mix, 
which giVes the best satisfaction to the trade he serves, and for this 
reason we will not print any ice cream formulas. We will be glad, how- 
ever, to furnish formulas which have given good results, to any ice 
cream maker who applies to us. 

In our own experimenting, and in practical work in some of the 
large ice cream factories, we have found the Powdered Skimmed Milk 
to be a wonderful help to ice cream makers in a great many ways. 
Some of these have been mentioned here, others will soon be discov- 
ered by any ice cream manufacturer as soon as he begins the use of 
Merrell-Soule Powdered Milk. 

For the benefit of the ice cream maker, we are giving the following 
schedule of fats, solids-not-fats and total solids of milk and cream, 
of the different percentages from to 50%. This will be found very 
helpful in standardizing and blending fats and solids-not-fats with 
whole milk, for the ice cream batch. 



Merrell-Soule Products 



79 



Total Solids 


and Solids-Not-Fats in 


Milk, 


Milk and C 


ream 


Calculations Based on 


8.91% S. N 


F. in 


Milk Sen 


Fat Test 


m% 


S. N. F. in 


% 


T. S. in 







8.91 




8.91 


1 




8.82 




9.82 


2 




8.73 




10.73 


3 




8.64 




11.64 


4 




8.55 




12.55 


5 




8.46 




13.46 


6 


- 


8.38 




14.38 


7 




8.29 




15.29 


8 




8.20 




16.20 


9 




8.11 




17.11 


10 




8.02 




18.02 


11 




7.95 




18.93 


12 




7.84 




19.84 


13 




7.75 




20.75 


14 




7.66 




21.66 


15 




7.57 




22.57 


16 




7.48 




23.48 


17 




7.40 




24.40 


18 




7.31 




25.31 


19 




7.22 




26.22 


20 




7.13 




27.13 


21 




7.04 




28.04 


22 




6.95 




28.95 


23 




6.86 




29.86 


24 




6.77 




30.77 


25 




6.68 




31.68 


26 




6.59 




32.59 


27 




6.50 




33.50 



Of 



iviAKING IcZCREAM 




80 Merrell-Soule Products 



Fat Test in % S. N. F. in % T. S. in % 



28 


6.42 


34.42 


29 


6.33 


35.33 


30 


6.24 


36.24 


31 


6.15 


37.15 


32 


6.06 


38.06 


33 


5.97 


38.97 


34 


5.88 


39.88 


35 


5.79 


40.79 


36 


5.70 


41.70 


37 


5.61 


42.61 


38 


5.52 


43.52 


39 


5.44 


44.44 


40 


5.35 


45.35 


41 


5.26 


46.46 


42 


5.17 


47.17 


43 


5.08 


48.08 


44 


4.99 


48.99 


45 


4.90 


49.90 


46 


4.81 


50.81 


47 


4.72 


51.72 


48 


4.63 


52.63 


49 


4.54 


53.54 


50 


4.45 


54.45 



Milk of the same solids content of condensed milk can be manu- 
factured from the Powdered Skimmed^ Milk, butter, and water, and 
can be used the same as condensed milk in the batch. 

Say, for instance, an 8% butterfat and 26% total solids is wanted. 
Figure the butter as containing 84% butterfat and the skimmed milk 
as containing 2^% moisture. Figuring on the basis of 100 lbs., we 
would have 8 lbs. butterfat. 

8 divided by .84 equals 9.5 of butter to use. 

26 minus 8 equals 16 lbs. of skimmed milk solids. 



Merrell-Soule Products 81 

18 divided by .973^ equals 18J^ lbs. of powder to use. 

9.5 plus .18.5 equals 28. 

100 minus 28 equals 72 lbs. amount of water to use. 

The manufacturing of this blend should be handled as explained in 
the making of milk or cream, under "Merrell-Soule Powdered 
Skimmed Milk in the Dairy." 

Milk of any fat content or any solids-not-fats content, can be 
handled successfully in this manner, and a very fine product will be 
the result. The ice cream maker never has to worry about his supply 
of condensed milk if he has some sweet butter and Merrell-Soule 
Powdered Skimmed Milk in storage. 

We will gladly go into detail with any ice cream manufacturer on 
the use of Powdered Skimmed Milk in an ice cream formula, if he will 
send us his formula, methods of mixing, etc. 



In the Condensary 



THE condensed mlk plant that manufactures Condensed Skimmed 
Milk, Condensed Whole Milk, or Superheated Milk for the ice 
cream trade, will find Merrell-Soule Powdered Skimmed Milk a big 
help in times of shortages. The plant tliat has a surplus of butterfat 
during the flush months can make sweet butter, hold it till the shortage 
months, and then, with Powdered Skimmed Milk, increase their output 

In the manufacture of superheated bulk milk for the ice cream 
trade, there are two methods which can be used, either of which will 
produce a fine product. 

If 3% milk is used as the base for the batch, figure out the number 
of pounds of water and powder necessary. Run the water into the 
hot wells or Fore-warmers, and turn direct steam into the water, which 
will give the water quite violent agitation. Sift the required Powdered 
Skimmed Milk into the water and stir with a long-handled agitator. 
As soon as the powder is all dissolved, add the butter necessary to 
bring to 3%, or whatever test is desired, the butter should be sliced 
into small pieces. The temperature of the mix should be around 155 
to 160°. Hold at this temperature for 10 minutes, then proceed as 
in the regular condensing. If the operator is careful and painstaking 
in weighing, dissolving the powder and butter, and pasteurizing, a first- 
class product will be obtained. 

If the butter required be dissolved in fresh liquid skimmed milk, 
a saturated solution of Powdered Skimmed Milk and water can be 
used to supply the additional solids, and at the same time lessen the 
time of the batch at the condensing pan. A twenty per cent, solids 
solution can easily be used in the following manner: 

Dissolve the butter in fresh Liquid Skimmed Milk. Dissolve the 
heavy Powder Solution, using a ripener, mixing tank or an agitator, 
the same as explained above. Draw the butter solution into the con- 
densing pan first, then follow with the Powdered Skimmed Milk solu- 
tion, and proceed as in regular condensing. 

A very satisfactory product can be made in this manner. 



Merrell-Soule Powdered Milk 

In Candy-Making 

LEADING candy manufacturers of the country are today using 
Merrell-Soule Powdered Cream and Milk, in constantly-increas- 
ing quantities, because they have proved the many and decided ad- 
vantages of these products over evaporated milk, condensed milk, or 
sweet cream, in the manufacture of caramels, milk coatings, fudge and 
other milk confections. 

There are many reasons why Merrell-Soule Powdered Milk steadily 
gains in favor among confectioners. First of all is the obvious fact 
that there can be no loss from souring, as is continually the case where 
liquid milk and cream are used. If the candy maker wants ten gallons 
of cream today, he can make it up, use it up, and close the day with 
a clean, empty can, ready for the next day's requirements. 

While Merrell-Soule Milk and Cream Powders will not keep for- 
ever, they possess the very decided advantage of remaining in a sweet 
and perfect condition for several months, when kept in cool, dry 
storage. 

The confectioner who uses them has his supply always and instantly 
at hand. Shortages of milk and cream or delivery troubles need not 
disturb him. Both waste and delay are eliminated from his calendar. 

Next, and equally important, is the saving of time and consequent 
increase of output enjoyed by the candy man who uses the Merrell- 
Soule products. 

A candy maker, for instance, in making up a batch of caramels, 
and using liquid cream or condensed milk, has to stir the candy, on 
the fire, until all the water has been boiled out. 

Consider what this means — if the candy man is using six pounds 
of fresh cream, four and a half pounds of it is water, which simply has 
to be boiled out. Evaporated milk contains 74% of water which has to 
be boiled away. 

In the use of Merrell-Soule Milk or Cream Powder, the amount 
of water added to the powder, to dissolve it, is just about half the 



84 Merrell-Soide Products 

amount contained in liquid cream, and there is therefore just half 
as much water to boil away. It will readily be seen that considerable 
time will be gained in the cooking of each batch, and that the confec- 
tioner's output will be accordingly increased, without any increase of 
labor or equipment. 

A third advantage, one which is well known to every confectioner 
using the Merrell-Soule preparations, is the much finer milk or cream 
flavor noticeable in any caramel or milk coating made with Merrell- 
Soule Powdered Cream or Milk. 

The reason is simple. The application of a high degree of heat 
to milk or cream is bound to destroy its delicate flavor. As it is neces- 
sai'y to cook the liquid milk or cream used in making caramels, fudge, 
milk coatings, etc., until the water has been boiled away, it is impossible 
to avoid injuring the flavor. 

When the Merrell-Soule preparations are used, the cream or milk 
powder is not added until the batch is nearly cooked, and the rich, 
delicate flavor of the cream remains in the candy. Another reason for 
the superior flavor of all confections made with the Merrell-Soule Milk 
or Cream Powders is that the spray process, by which these powders 
are manufactured, does not affect the albumen in the milk. It remains 
absolutely alive, and to its presence is largely due what is everywhere 
recognized as the natural, delicate milk flavor. 

Caramels made with Merrell-Soule Powdered Milk are lighter in 
color than those in which liquid or condensed milk is used, and are 
also "shorter-eating" — that is, they are firm in texture, and "bite off" 
when being eaten, instead of being "chewy" and stringy. 

:}; ^ ;;< ^ >;: :[: :ic ^ :t: s}: ^ 

The various kinds of Merrell-Soule Powdered Cream and Milk 
contain widely-varying percentages of butterfat. But each kind con- 
tains always the same exact, regulated percentage, hence every batch 
of candy or coating made from a given recipe will turn out exactly 
like every other batch made from that recipe — a distinct advantage 
over the results obtained from the use of liquid, condensed or evap- 



^ 



f~- 







Merrell-Soule Products 



85 



orated milk or cream, in which butterfat percentages are always an 
unknown quantity. 

We are not including recipes for the candy maker, because of 
differing methods and varying conditions of work in different estab- 
lishments. We shall be glad, however, to hear from any manufacturer 
and will be glad to furnish recipes, together with our advice as to how 
he may obtain the best possible results from the use of Merrell-Soule 
Powdered Milk in his factory, and under the general conditions which 
are to be found there. 

We also offer to candy manufacturers who use Merrell-Soule 
Powdered Milk the services of an expert candy maker, who will, upon 
request, visit the factory of a customer who desires a personal demon- 
stration of the uses of our product, and show just how the best results 
are to be obtained. 



IM CANDY MAKING 




Hotels, Restaurants, Steamships, Etc. 



MERRELL-SOULE Powdered Milk Products are used by clubs, 
hotels, restaurants and on shipboard, for all purposes that 
would be answered by fresh liquid milk and cream. 



For Cooking 

The use of Merrell-Soule Powdered Milk is particularly advan- 
tageous in cream soups, cream sauces, sweet sauces, and gravies. Much 
fresh milk used for this purpose, in these establishments is lost by 
scorching, souring and breaking, because the supply for cooking is 
generally milk left over from the previous day's supply purchased for 
drinking purposes. 

Scorching of this liquid milk occurs if it is heated, as is often done, 
by putting it in a vessel on the range without a double boiler containing 
hot water, or heating it on a steam table. Liquid milk, coming from 
the ice box ice cold, scorches easily, whereas mixing Merrell-Soule 
Milk Powder with hot water will eliminate trouble of this kind. 

Souring or curdling of milk occurs very often in milk that has been 
held over, and the practice also results in "breaking," which occurs 
frequently, when a hot soup or sauce made with milk must be left for 
continuous serving in the steam table or bain marie. This "breaking" 
makes the soup or sauce unfit for serving and not only wastes the 
liquid milk used but also, in many instances makes any food served in 
the cream of no further use, the curdled or broken state of the cream 
sauce preventing proper washing off. 

Merrell-Soule Skimmed Milk and No. 25 Powders are ideal ingredi- 
ents to use, the supply on hand being always ready for use, uniformly 
pasteurized, perfectly fresh and in first class condition. 

The restauranteur or steward will save himself much worry and 
money if he furnishes his cooks Merrell-Soule Milk Products as the 
milk ingredients for preparing dishes, especially as carried on the ready- 
to-serve menu, and for stock sauces and desserts. 



Merrell-Soule Products 87 

Soups and Sauces 

The best way to use Merrell-Soule Powdered Milk in cooking is to 
restore whatever quantity of milk is required, using one pound of the 
powder for each gallon required. 

Make a smooth paste, by adding slowly some cold water to the 
required amount of milk powder, then pour on hot water of 150° F. 
and beat up the mix while pouring. Set the milk container in steam 
table or hot water bath and use it as you formerly did liquid fresh 
milk. 

Directions 

In making cream sauces or soups, the standard thickening require- 
ments per quart of milk is a roux made up of one ounce of fat, drip- 
pings or butter with two ounces soft flour. 

Place the fat in kettle or pot on the range, allowing it to melt, add 
flour and mace or nutmeg, either whole or grated, and salt, stir with a 
whip. When this roux is boiling, pour in slowly and stir briskly to 
prevent lumping, the required proportion of milk as indicated above. 
This makes a cream sauce of heavy consistency, which for cream soups 
can be thinned down with the Hquor or juice of the vegetable, meat 
or fish which furnishes the character of the soup. 

Cream sauce is used as a base for over half of the dishes on the 
American menu, and as a garniture or gravy in appetizingly serving 
many articles of food. 

Cream soups are big favorites and the base as noted above allows 
the chef to use a greater amount of cooked vegetable juices, meat 
stocks or shell-fish liquors by employing them in reconstituting the 
milk instead of using water, as directed, thereby creating a better tast- 
ing, stronger flavored and more concentrated food than when fresh milk 
is used in connection with the liquors or juices which are to give the 
soup or sauce its character, the bulk of liquid milk making concentra- 
tion impossible. 



88 Merrell-Soule Products 

For Puddings 

For this class of goods, the best way to use Merrell-Soule Powdered 
Milk is to restore milk by using 3^ ounces of powdered milk per quart 
of water required, and proceed with the recipe as formerly in making 
rice, tapioca, sage, bread, cabinet, cottage, farina, imperial, duchesse or 
any other pudding or its sauce. 

Milk for Drinking Purposes 

The use of Merrell-Soule Powdered Milk insures to hotels, res- 
taurants, clubs, etc., a never-failing supply of liquid milk and cream 
for drinking purposes, for use in coffee and tea, and other needs. 
Shortage of milk, delivery troubles, waste through souring, will not 
longer annoy the hotel man or restaurant manager who keeps on hand 
a supply of Merrell-Soule Powdered Milk, from which he can make 
up at any time any desired quantity of skimmed milk, whole milk or 
cream. 

Full directions for the restoring of Merrell-Soule Powdered Milk 
to liquid form, giving milk or cream of any desired butterfat content, 
will be found under the heading "In the Dairy". 

Particularly is Merrell-Soule Powdered Milk a boon to steamship 
stewards. It has been impossible, of course, to use fresh milk and 
cream on shipboard for more than a day or two after leaving port. 
By the use of Merrell-Soule Powdered Milk, ocean travelers may have 
fresh milk and cream every day of their voyage, no matter how many 
days or weeks it may consume. 

Making Ice Cream 

Economy is only one of man}' advantages to be gained by the use 
of Merrell-Soule Powdered Milk for ice cream making, in hotels, 
clubs, restaurants, and on shipboard. All that is necessary is to restore 
the Powdered Milk to liquid milk or cream of any butterfat content 
desired, then use just the same as fresh milk or cream. 

Valuable information may be found, in this connection, under the 
heading "In the Ice Cream Plant". 



Merrell-Soule Powdered Milk 
for Infant Feeding 

""I\ /IT ODIFIED Milk" is milk that has been especially prepared for 
i.VX the use of infants. 

Its ingredients have been changed, in their quantitative relation, by 
dilution, and by the addition of ingredients normal to milk, or substi- 
tutes for natural milk ingredients. 

Modified milk should be made from the purest milk obtainable. For 
this reason Merrell-Soule Powdered Milk is the ideal product to em- 
ploy. It is pure, fresh milk reduced to powder form, by a process 
which does not change the milk sugar, injure the casein nor coagulate 
the lact-albumen. 

Merrell-Soule Powdered Milk will keep for months. It cannot 
sour, on account of the almost total absence of moisture, and for the 
same reason no growth of bacteria can take place. The milk-fat con- 
tained is somewhat more easily digested than the fat of liquid milk, 
owing to a breaking-up of the fat-globules during the process of 
manufacture. 

City milk is sometimes 48 hours old when delivered. Merrell- 
Soule Powdered Milk, when reconstituted back into liquid milk, is per- 
fectly fresh, both in quahty and in flavor. 

And it is clean. Bear in mind that pasteurization does not make 
dirty milk clean, and that "pasteurized milk" is not always the same 
thing as clean milk. Merrell-Soule Powdered Milk is pure, clean milk 
from constantly inspected dairy farms, pasteurized and then reduced 
to powder form. 

There are numerous other advantages connected with the prepara- 
tion of Modified Milk from Merrell-Soule Powdered Milk. 

For one thing, no ice is required to keep the powder. Small 
amounts may be dissolved as wanted, and each will be as fresh when 
used as when it left the factory. Cool, dry storage is all that is neces- 
sary to preserve Merrell-Soule Powdered Milk for months, without 
deterioration. 

Comparing the use of Merrell-Soule Powdered Milk with liquid 



90 Merrell-Soule Products 

milk, for modification purposes, this must be remembered — that 
Merrell-Soule Powdered Milk can be shipped thousands of miles, 
through heat or cold, without change. Distance and time, of course, 
are strong factors in the deterioration of liquid milk. 

Merrell-Soule Powdered Milk is made in country districts, where 
the air is clean and pure, and from milk fresh from the cows. Most 
"modified milk laboratories" are in centers of dense population, and 
at great distance from the cows whose milk is used in these laboratory 
modifications. 

Also, it is not possible that a "food" preserved in tin or glass, by 
being "super-heated" or cooked, can retain the anti-scorbutic quality 
held to pertain only to "fresh" foods. The spray process by which 
Merrell-Soule Powdered Milk is made is a process of preservation by 
dessication — not by heat, with the sterilization that commonly results. 

The Merrell-Soule process, be it remembered, does not sterilize the 
milk, but leaves all its "life" and freshness intact. 

There are certain recognized tests which distinguish between 
"fresh" food substances and those whose "life" and freshness have 
been destroyed. Several tests of this character are used on milk, 
and they are very effective in distinguishing a cooked, sterilized, or 
over-pasteurized milk from a fresh milk. 

Probably the best test of this character is Leffman's, which directs 
that hydrogen peroxide be added to the milk in the presence of para- 
phenylene diamine. If the milk is fresh, a blue color appears at once; 
whereas, if the milk has been over-heated there is no change in color. 

Leffman states that the presence or absence of certain organized 
principles, the nature of which is not fully known, is shown by this 
test. The test will show that the sterilized milk gives no blue color, 
the fresh milk gives a blue color quickly. A milk powder solution in 
which the milk powder used is that made by the Merrell-Soule Spray 
Process gives a blue color in the same length of time and of the same 
intensity as the fresh milk. 

The fact that the life quality of the original liquid milk is not de- 



Merrell-Soule Products 



91 



stroyed by the spray process of dessication has been further proved 
by Mendel and Osborne, in their work upon proteins, at the Connecticut 
Agricultural Experiment Station and by Prof. E. V. McCollum, at 
Johns Hopkins University, Baltimore, Md. White rats fed on "milk 
food" composed of powdered whole milk manufactured by the Merrell- 
Soule Spray process gave a natural curve of growth, and rats previously 
stunted by insufficient nourishment became normal when fed upon this 
milk. 

Merrell-Soule Powdered Milk can be used as a basis for all modi- 
fications of milk. Milk sugar, malt sugar or cane sugar may be used, 
as desired, and any percentage of fat may be obtained by the addition 
of fresh cream, or Merrell-Soule Powdered Cream. 

For invalid dietary, this milk, when reconstituted with water, can be 
used for the preparation of junket and all other delicate milk foods. 

For a drinking milk, Merrell-Soule Milk, reconstituted with water, 
has all of the qualities of fresh milk. 




For Millers and Manufacturers 

AMONG the largest users of Merrell-Soule Powdered Milk 
Products are millers, and manufacturers of prepared pancake 
flours. Many of the best known brands on the market today contain, 
as their protein or albumen constituent, Merrell-Soule Powdered 
Skimmed Milk or Powdered Buttermilk. 

Usually these flours are, according to directions, available for baking 
by simply mixing them with a given amount of cold water, to the con- 
sistency required for the article to be baked, without the necessity of 
adding eggs or fat. The protein or albumen content of such a mixture 
must needs be high in order to make it a well-balanced ration of high 
food value. The fact that this value is furnished by the use of 
Powdered Milk means, of course, that the mixture must contain a 
goodly portion of the powder. 

One of the strongest points in favor of Merrell-Soule Powdered 
Milk, for the use of these manufacturers, is the Merrell-Soule process 
of drying milk, fully explained elsewhere in this book. By the Merrell- 
Soule process condensation is halted before any of the milk albumen 
has cooked, and neither the casein nor the albumen is affected in any 
way by concentration of the milk acids. 

The manufacturer of prepared doughnut mixed or pancake flours 
who buys Merrell-Soule Powdered Milk is assured of the quality of his 
milk albumen content, which is the most essential part of his mix, 
being, in its true and natural state, readily soluble in cold water. 

A principal reason why these manufacturers prefer Powdered Milk 
for the albumen constituent of their mixture, is on account of its quick 
solubility, as compared with albumen when introduced by employing 
dried egg, which has to be soaked for a time before it can be restored. 

Milk Powders which leave a sediment or are only partly soluble, 
on account of coagulated albumen, are of little or no value. 

Our expert chemists, and the Bakers' Technical Service Department 
of the Merrell-Soule Company, will gladly give any specific technical 
information desired, or make tests necessary to develop any idea per- 
taining to this very important industry. 




General J'lnv of Creamery, Waterford, Pa. 



Chemical Laboratory, 

Mcrrell-Soule Co., 

Syracuse, N. Y. 




Bacteriological Laboratory, Arcade, N. Y. 



Simple Tests for the Buyer of 
Powdered Milk 

'-■-\OWDERED MILK" and "Dry Milk" are names used to cover 
X^ a variety of products, differing widely in many important respects. 

The name "Merrell-Soule Powdered Milk" stands for qualities 
which are not possessed by any other Powdered Milk, or "Dry Milk." 
This is well known to those who have used the Merrell-Soule product, 
and have also tried other brands. 

The inducement to use some other make, rather than Merrell-Soule 
Powdered Milk, has been, oftentimes, the seeming economy of being 
able to buy at a slightly lower price. We are confident that we do not 
overstate when we say that in practically every such instance the result 
has been, instead of true economy, the exact reverse— that which has 
been gained in difference of price has been more than offset by a decided 
difference in those qualities which give to Powdered Milk its real value 
and efficiency in the bakery, the dairy, the creamery, the ice cream 
plant, the candy factory, the hotel or the home. 

Many of the disappointing and sometimes costly experiences which 
attend the use of inferior brands of Powdered Milk could be avoided 
if the buyer would take the trouble to make a few simple tests, which 
would show him the difference between Powdered Milk which repre- 
sents the Merrell-Soule standard of manufacture and the products 
made by other companies where this high standard does not obtain. 

The results obtained in the Merrell-Soule factories through stead- 
fast adherence to this standard of excellence are uniform and definite. 
In this connection, we beg to call attention to an extract, appearing 
elsewhere in this volume, from Professor O. F. Hunziker's book, "Con- 
densed Milk and Milk Powder." Professor Hunziker, as the preface 
to his book states, visited Condensed Milk and Powdered Milk factories 
in this country and in Europe, in order to obtain the material for his 
work, and its consequent completeness and accuracy have made it an 
authoritative treatise on the products with which it deals. 

Among the qualities to be particularly noted in Merrell-Soule Pow- 
dered Milk, and often found lacking in other brands, are : 



94 Merrell-Soule Products 



(1) Freedom from sediment; 

(2) Low percentage of moisture; 

(3) True milk flavor; 

(4) Absence of undesirable bacteria; 

(5) Proper percentage of butterfat; 

(6) Presence of albumen in natural state. 

All these qualities are of the highest importance to the consumer 
of Powdered Milk, and each may be definitely determined by tests not 
difficult to make. Apply these tests to Merrell-Soule Powdered Milk, 
and to any other Powdered Milk, or "Dry Milk", offered in competi- 
tion, and you will find why it is to your advantage to pay a few cents 
more per pound, to obtain the Quality for which the name Merrell- 
Soule stands. 

Sediment 

The sediment test is perhaps the most simple. Just dissolve the 
proper quantity of Merrell-Soule Powdered Milk in one glass, any 
other brand in another glass. Let them stand for an hour, then com- 
pare them. You will find that there is a complete solution of Merrell- 
Soule Powdered Milk, with no sediment. In the other glass — judging 
from our own tests and those of many customers who have given us 
their experiences — you will find a sediment, varying in quantity, in 
color, and in amount of objectionable matter contained. 

The presence of sediment is always undesirable, whatever its cause. 
There may be several causes. Some processes of drying milk admit 
dirt and other foreign matter, which is mixed in with the powder, and 
appears as dark-colored particles in the sediment. Sometimes there 
is a reddish or brown sediment, caused by the milk particles having 
been overheated during the drying process. 

In almost all products other than Merrell-Soule Powdered Milk, 
there is a sediment of milk solids — sometimes containing undesirable 
foreign matter and sometimes not — due to the fact that the powder 
has not been manufactured in such a manner as to dissolve quickly and 



Merrell-Soule Products 95 

completely in water. The reason there is no sediment in Merrell-Soule 
Powdered Milk is, simply and solely, the Merrell-Soule perfected 
process, by which a powder is manufactured that contains every solid 
ingredient of pure, fresh milk, in soluble form, ready to unite perfectly 
and instantly with water. 

Whatever the purpose for which you are using Powdered Milk, 
you cannot obtain as satisfactory and as efficient results with a powder 
which dissolves only partially, or which contains foreign matter, as 
you can with Merrell-Soule Powdered Milk. 

Moisture 

Testing for moisture is important. The whole secret of keeping 
Powdered Milk for a long period of time is contained in the one word. 
Dryness. Dryness means death to bacteria, and dryness is one of the 
strong points of Merrell-Soule Powdered Milk. 

In Professor W. A. Stocking's "Manual of Milk Products," a com- 
prehensive and very informative work recently published (Macmillan, 
1917), it is stated that "The question of bacteria is entirely one of 
proper control up to the moment when the milk is dried. That it is 
possible to exercise this control is shown by the results of counts made 
on daily samples covering long periods of time. During the past 
year something like 2,800 dry samples were counted in the Merrell- 
Soule laboratory. Of these, 96 per cent, were below 25,000 per c.c, 
and had an average of about 2,000 per c.c. figured to the liquid basis." 

There are a number of reasons for this remarkably low bacteria 
count in Merrell-Soule Powdered Milk. First, the fact that constant 
supervision is exercised by the Merrell-Soule Company over dairy con- 
ditions at the farms from which fresh milk is received, insuring the 
highest degree of cleanliness and sanitation. Second, that the milk is 
handled under the most sanitary conditions at the Merrell-Soule fac- 
tories. Third, that it is thoroughly pasteurized. Fourth, the extreme 
dryness of the powder produced. 



96 Merrell-Soule Products 

It is also noteworthy that bacteria will not propagate in Powdered 
Milk of the dryness which marks the Merrell-Soule product. On this 
point Professor Stocking says : "There is rather a tendency for such 
bacteria as are present to slowly die off." 

Merrell-Soule Powdered Milk contains only from two to three per 
cent, of moisture — a lower percentage, so far as we have been able 
to learn, than that found in other powdered or "dry" milk products. 

The test for moisture is one easil}' made. It consists simply of 
drying a quantity of the powder in a wide, shallow weighing bottle, 
to constant weight. The loss of weight noted, when constant weight 
has been attained, represents, of course, the moisture which has been 
removed. 

Five hours is generally sufficient for drying. Do not dry longer 
than this without weighing. It has been noted that a slight increase 
in weight takes place after long drying, probably from oxidation of 
some of the constituents. The test should be made, if possible, in a 
vacuum oven at 95 to 100 degrees Centigrade. In the absence of a 
vacuum oven, an ordinary water or steam oven having a temperature 
of from 99 to 100 degrees Centigrade may be used. In this case, about 
ten hours should be allowed for the drying. The results will generally 
be a trifle low, but sufficiently accurate for purposes of comparison. 

This point of dryness is one which has constant and close attention 
at the laboratory of the Merrell-Soule Company, in Syracuse. Each 
day the laboratory receives samples of every lot of Powdered Milk 
made at all the Merrell-Soule factories. Moisture tests are made of 
these samples, to determine whether powder of the requisite dr3mess 
is being produced. If not, notice is immediately given to the factory in 
question, and some condition which should be corrected is looked after 
at once. If, for instance, a sample shows that powder is being made 
containing 3 or 3^^ per cent, of moisture, the machinery can be ad- 
justed immediately upon receipt of notification, so as to make 2j^ per 
cent, or less. 



o 



Ci 



ri 



ti 





Receiving and JVcighing Milk at Arcade 




Ready for Shipment 



Merrell-Soule Products 97 

Flavor 

The test for flavor is obvious. Simply make up a glass of Ad^errell- 
Soule Powdered Skimmed Milk, or Whole Milk, and another of any 
competitive product. Taste them both, for pure, fresh milk flavor. We 
know, from experience, in which sample you v/ill recognize and enjoy 
the unmistakable rich flavor of fresh pasteurized cow's milk. 

Bacteria 

The test to determine whether Powdered Milk contains undesirable 
bacteria is one which will require a little longer than any of the fore- 
going. 

Mix up samples of each of the products it is desired to test, and let 
them stand long enough to sour. The reconstituted milk made from 
Merrell-Soule Powdered Milk will sour just as cows' milk does, and 
the sour milk which results may be used for any purpose commonly 
served by sour milk. 

When undesirable bacteria are present, the reconstituted milk will 
not sour properly, and will be different in odor and flavor from good 
sour milk. Generally the difference is accentuated by formation in 
the liquid of a gassy curd, rendering the sour milk unfit for use. 

Butterfat 

It is, of course, important to know whether the stated or proper 
percentage of butterfat is contained in any given make of Powdered 
Milk. There are several methods in use, among them the Babcock 
method, the Werner-Schmidt method, and extraction by pure ethyH 
ether of a specific gravity of 0.720. At the Merrell-Soule laboratories' 
satisfactory results are being obtained by a modification of the Babcock 
method, worked out by N. G. Redmond, of the Merrell-Soule staff of 
chemists. In addition to being accurate, this method possesses the 
added value of being quick, simple and inexpensive. Following is a 



98 Merrell-Soule Products 



description of the method by which a determination in duplicate can be 
made in less than an hour : 

Weigh 2.5 grams of Powdered Milk and transfer it to an ordinary 
Babcock milk bottle, graduated to 10 per cent. A glass funnel (about 
2 inches in diameter and with the stem cut off to ^ inch) is inserted 
in the neck of the bottle and is of great help in transferring the powder. 
Add 31 c.c. of dilute sulphuric acid (395 c.c. concentrated H2SO4 di- 
luted to one liter) and place the bottle upright in a dish of gently boiling 
water. Shake frequently and keep in the boiling water until all the 
powder is dissolved and the solution is dark brown in color. This 
usually takes from 7 to 10 minutes. After removing the bottle from 
the water add 12 c.c. concentrated H2SO4 (sp. gr. 1.82-1.83) and mix 
thoroughly, taking care to keep the solution out of the neck of the bottle. 
Agitate with a rotary motion. Place the bottle in a centrifuge and 
whirl for 4 or 5 minutes. Add hot water until the solution reaches the 
lower end of the neck, whirl again for one minute, then add hot water 
until the fat rises. Whirl again for one minute. In order to secure 
accurate results, the fat column must be read at a temperature not 
above 140 degrees Fahrenheit. By setting the bottle in water the de- 
sired temperature may be reached. Readings should be made to 0.05 
on the bottle. The reading multiplied by 7.2 gives the percentage of 
fat. 

Babcock bottles vary in volume. It is more convenient to use bot- 
tles which hold at least 45 c.c. of water when filled to the lower end 
of the neck. The bottle should be thoroughly cleaned, rinsed with 
alcohol and dried (to prevent powder sticking in the neck) before 
using. This insures clear and accurate readings. Commercial sul- 
phuric acid has been used in making the dilute H2SO4 solution and 
good results were obtained. It is better, however, to use chemically 
pure acid and thus avoid contamination of the fat column by impurities 
in the acid. 



Merrell-Soule Products 



99 



Albumen 

One of the important features of the Merrell-Soule process is that 
it leaves the albumen in the milk in its natural state. There is no 
heating of the milk particles, at any stage of the process, to a point 
where the albumen is coagulated. There are various Powdered Milk 
and "Dry Milk" products in which the albumen has been coagulated — 
a most undesirable happening, and one seriously affecting the value of 
the milk powder, whatever may be the use for which it is intended. 

There is a very simple test for determining whether a powdered 
milk contains albumen in its natural state, or whether the albumen has 
been coagulated by cooking. Just make a thick batter of the powdered 
milk and water. Place on a tin and bake in a hot oven. A milk 
powder containing "live" albumen will puff up on the pan, retaining 
the moisture. Milk powder containing "dead" albumen will not pufif 
up, but lie flat on the pan, the moisture evaporating and leaving a dark, 
inert mass. (See cut opposite page 35.) 

We trust that these tests have been so clearly explained that any- 
one may apply them. Should there be anything which is not entirely 
understood by any reader, we would be glad to be so advised, and to 
give whatever further information may be desired. 




Comparative Analyses 

The following comparative analyses are interesting, as showing the 
percentage composition of the various Merrell-Soule milk products : 



Percentage Composition 

Milk Ash 

Buttertat Casein Albumen Sugar (Salts) Moisture 
Merrell-Soule Skimmed Milk 

Powder 1.35% 29.79% 7.91% 49.94% 8.21%, 2.80% 

Skimmed Powder Restored 1 — 916 13 2.84 .75 4.76 .78 90.74 

Average Skimmed Milk 9% Milk Solids .12 2.76 .73 4.63 .76 91.00 

The above analyses are taken from an average of several thousand tests made in the 
Merrell-Soule Laboratory, 

Merrell-Soule No. 14 Butterfat 

Milk Powder 14.20% 25.56% 6.70% 44.41% 7.01% 2.12% 

Merrell-Soule No. 14 Restored 1 — Syi . . 1.50 2.69 .71 4.63 .73 89.69 

Merrell-Soule No. 25 Butterfat 

Milk Powder 28.20% 21.22% 5.45% 37.88% 5.75% 1.50% 

Merrell-Soule No. 25 Butterfat 

Milk Powder Restored 1—7 3.52 2.65 .68 4.74 .72 87.69 

Whole Milk (3.5%) 3.50 2.60 .66 4.63 .70 87.91 

Condensed Milk— 25.52% Total Milk 

Solids— 7.82% Butterfat 7.82 5.53 1.47 9.30 1.40 74.48 

Merrell-Soule No. 25 Restored 1—3 7.05 5.30 1.36 9.47 1.44 75.38 

Merrell-Soule No. 50 Butterfat 

Milk Powder 50.40% 15.17% 4.02% 25.45% 4.16% .80% 

Same restored in water 1—5 8.40 2.53 .67 4.24 .69 83.47 

Merrell-Soule No. 65 Butterfat 

Milk Powder 65.15% 10.60%, 2.82% 17.86% 2.91% .66% 

Merrell-Soule No. 65 Milk Powder 

Restored (1—3^) 15.12 2.44 .65 4.12 .67 77.00 

Merrell-Soule No. 72 Cream Powder... 71. 15% 8.79% 2.33% 14.74% 2.43% .56% 
Merrell-Soule No. 72 Cream Powder 

Restored 1—2.9 18.25 2.25 .55 3.76 .62 74.57 

18% Average Cream 18.00 2.25 .61 3.81 .62 74.71 

20% Cream 20.00% 2.21% .597o 3.75% .61% 72.84% 

22% Cream 22.00 2.13 .57 3.57 .59 71.14 

307t, Cream 30.00 1.94 .51 3.24 .53 63.78 

Federal Standards 

Following are the Federal Standards for Dried Milk and Dried 
Skimmed Milk : 

Dried Milk is the product resulting from the removal of water from 
milk, and contains, all tolerances being allowed for, not less than 
twenty-six per cent. (26.0%) of milk fat, and not more than five per 
cent (5.0%) of moisture. 

Dried Skimmed Milk is the product resulting from the removal of 
water from skimmed milk and contains, all tolerances being allowed 
for, not more than five per cent. (5.0%) of moisture. 



Composition and Analysis of Desiccated 
Milk and Cream 

MUCH interest and value attaches to the following "Notes on 
the Composition and Analysis of Desiccated Milk and Cream," 
written by R. S. Fleming, Chief Chemist, Merrell-Soule Company, and 
appearing in the Journal of Industrial and Engineering Chemistry : 

The analysis of desiccated milk presents several difficulties which 
do not appear in the analysis of fresh liquid milk, and serious errors 
have been made through assuming that methods which apply to the 
one would necessarily apply to the other. Especially is this the case 
in the estimation of butterfat. 

Before making the analysis the sample should be thoroughly mixed 
and then placed in a tightly stoppered bottle to prevent the absorption 
of moisture, most milk powders being quite hygroscopic. 

Moisture is estimated by drying in a wide shallow weighing bottle 
one or two grams of milk powder to constant weight, preferably in a 
vacuum oven at 95° to 100° C. Five hours is generally sufficient. Do 
not dry longer than this without weighing. A slight increase in weight 
takes place after long drying, probably from oxidation of some of the 
constituents. In the absence of a vacuum oven an ordinary water or 
steam oven having a temperature of 99° to 100° would give fair results, 
but it takes considerably longer, about 10 hours, and even then the 
results are likely to be a trifle low. (See page 95.) 

Milk sugar can be best determined gravimetrically as follows: 
Weigh out in a small beaker 2^ grams of the milk powder or such a 
quantity that there is not over 0.3 per cent, of sugar in the purified 
solution. Add a little warm water at about 50° C. and stir up the 
mixture to a smooth paste, then add more warm water and wash into 
a 500 c. c. flask. Shake up with the warm water until thoroughly 
dissolved. Small particles of the milk powder are liable to remain 
undissolved if care is not taken. Cool and make up the volume to 
about 400 c. c. Add 10 c. c. to Fehling's copper sulphate solution and 
proceed as in A. O. A. C. methods,SM/;. 107, Bureau of Chemistry, 



102 Merrell-Soule Products 

pages 119 and 242. Preferably deposit the reduced copper electro- 
lytically from sulphuric acid solution. 

Cane Sugar, if present, can be estimated readily by a modification 
of the Stokes and Bodner method, by which the cane sugar is inverted 
by means of citric acid, the citric acid having no inverting action on 
the milk sugar. In a 250 c.c. Erlenmeyer flask, place 50 c.c. of the 
sugar solution prepared as for milk sugar determination by precipitating 
proteins, etc., vi^ith copper sulphate and carefully neutralizing. Add 
0.5 gram of citric acid. Boil with reflux condenser for 35 minutes. 
Neutralize and determine the reducing power of the solution in same 
way as for milk sugar, adding the boiling Fehling solution directly to 
the flask containing the sugar solution. From the weight of copper 
found, subtract the amount found in previous determination for the 
milk sugar, multiply by the factor 0.539S as given by Allen, Volume 1, 
page 284. This gives the amount of cane sugar. 

Casein is rather difficult to determine from the fact that it pre- 
cipitates in very fine particles that clog the filter. The following has 
been found by the writer to be the most satisfactory of several methods 
tried : To 50 c.c. of a 10 per cent, solution of the milk powder at 40° 
C. add 2 c.c. of a warm saturated solution of potassium alum. Allow 
to settle. Filter on a large filter paper (15cm.). If the filtrate is not 
clear, re-filter through same paper. Transfer precipitate to filter. 
Wash and place filter papers and contents in a Kjeldahl flask. Deter- 
mine nitrogen by any of the Kjeldahl modifications. If the Gunning 
method is used, add a little anhydrous copper sulphate to hasten the 
reaction. Three hours' digestion by this method is generally sufficient. 
Use the factor 6.38. 

Alhumen is approximately determined by subtracting the casein 
from the total protein. The latter may be determined by digesting 
one gram of milk powder and proceeding in the regular way. It is to 
be noted that in milks which have been highly heated the albumen is 
partially or wholly coagulated. In that case the suspended albumen 
will precipitate with the casein, making the percentage of the latter 
higher than it should be. 



Merrell-Soule Products 103 

Ash is best determined by incinerating one or two grams in a 
platinum dish at a low red heat. For the first half hour use a very 
low flame. 

Butterfat may be determined by any of the following methods: 

First. Extraction with pure ethyl ether of a specific gravity of 
0.720 (anhydrous ether + 0-5 per cent, by volume of water) as 
described by McLellan, Analyst, 1908, page 353. It is unnecessary, 
however, to soak over night and re-extract. Sixteen hours' continuous 
extraction in a Soxhlet or a direct extraction apparatus is sufficient. 
Schleicher & Schuell's double thick extraction cartridges are excellent 
for retaining the fine particles of milk powder. 

Second. The Werner-Schmidt method. This method is most con- 
veniently applied as follows : Weigh out one gram of milk powder. 
Place on a well annealed glass stoppered tube of at least 80 c.c. capacity. 
Add 5 c.c. of water. Shake until homogeneous, then add 7.5 c.c. of 
concentrated hydrochloric acid (sp. gr. 1.19). Shake until dissolved. 
Remove the stopper. Place in boiling water bath for five minutes, 
shaking gently to keep the mixture agitated. Remove and cool. Then 
add pure ethyl ether. Shake vigorously, allow to settle for ten minutes. 
Remove ethereal layer to a weighted flask by means of a wash bottle 
connection. Repeat the extraction three times. Evaporate off the 
ether and dry in the water oven. Cool and weigh. Should the fat be 
contaminated, as it will be at times, dissolve out the fat with petroleum 
ether, leaving the impurities adhering to the flask. Dry and re-weigh. 
Subtract the impurities. 

Third. A new method worked out by Redmond in this laboratory 
has been found to give splendid results. (See page 97.) 

Fourth. The Rose-Gottlieb method has been found to give satis- 
factory results, but is somewhat tedious. 

The following methods have been found to be unsatisfactory as 
they give low results : Adams, Babcock, extraction with anhydrous ether 
or chloroform. 

The composition of milk powder varies within wide limits. Very 



104 Merrell-Soule Products 

recently cream powder has been put on the market which has almost 
as high a butterfat content as butter itself. Small amounts of cane 
sugar are frequently added. Modified milk for infants has much less 
casein, more albumen and more milk sugar than normal milk. The 
accompanying table gives the analyses of a number of different milk 
and cream powders : 





Butter- 




Albu- 


Milk 


Cane 




Mois- 




No. 


fat 


Casein 


men 


sugar 


sugar 


Ash 


ture 


Total 


1 


29.12 


24.06 


1.86 


37.52 




5.72 


1.48 


99.76 


2 


1.81 


32.31 


5.85 


49.32 




8.21 


2.53 


100.03 


3 


15.26 


27.18 


4.84 


43.92 




6.46 


2.03 


99.69 


4 


0.6 


2.3 


10.20 


77.2 




9.10 


1.40 


100.80 


5 


11.25 


11.30 


7.57 


60.10 




7.66 


1.37 


99.25 


6 


53.08 


16.89 




26.04 




3.78 


0.81 


100.60 


7 


67.64 


12.21 




15.92 




2.67 


0.76 


99.20 


8 


21.00 


18.90 




23.82 


29.58 


3.93 


2.94 


100.57 


9 








47.16 


2.25 








10 








49.71 


1.54 









No. 1, made from whole milk. 

No. 2, made from skimmed milk. 

No. 3, made from half skimmed and half whole. 

No. 4, made from whey, the casein having been largely removed. 

No. 5, made from whole milk modified with whey. When dissolved with the 

proper proportion of water it has approximately the composition of 

human milk. 
No. 6, made from light cream and No. 7 from heavier cream. 
Nos. 1-7, made from known milks. 

No. 8, evidently from whole milk with the addition of cane sugar. 
Nos. 9 and 10, evidently from skimmed milk with the addition of small amounts 

of cane sugar. 
Nos. 8-10, made from unknown milks. 



Scope and Importance of Merrell-Soule 
Laboratory Work 

THE importance of laboratory work in connection with a food 
manufacturing plant has of late years been fully recognized. 
Laboratory control is now considered a vital necessity. The Merrell- 
Soule Company early recognized this and opened a department for 
this kind of work. Its value is especially apparent along the line of 
sanitary supervision of the goods manufactured. 

The work carried on in the Merrell-Soule laboratory is most varied 
in character. It may be conveniently divided into three main lines; 
routine, special, and research. The routine work has to do with the 
examination and analysis of the different products manufactured; it 
also deals with the raw materials used. The special work covers 
analyses and tests out of the ordinary, special investigations, help to 
customers, and such like. The research work has to do with the 
deeper problems, such as the causes of changes in food products, 
keeping qualities, changes in flavor, and so forth. 

Much of the routine work carried on is in connection with the vari- 
ous Merrell-Soule milk products. Milk, on account of its peculiar 
susceptibility to bacterial and chemical change, requires close attention. 
Possibly in no other line is sanitary control so important. To exercise 
this control to the best advantage, samples of every day's make of milk 
powder are sent into the laboratory and are there bacteriologically 
examined. In addition to this, special bacteriological examinations are 
made in the plants. Liquid milk and cream samples are taken and 
examined. In addition to the bacteria counts made, other tests are 
carried on. The samples are examined for flavor, moisture, butterfat 
and solubility. During the year the number of routine tests amounts 
to from fifteen to twenty thousand. In this connection it may be 
stated that it has been found advisable to open a branch laboratory 
at the Arcade plant to help take care of the routine work. 

The a'Hvantages of this work are apparent. First of all, the firm 
has confidence, in sending out its products, that they will be absolutely 



106 Merrell-Soule Products 

pure and wholesome ; that they will be uniform ; that they will comply 
with federal and state requirements; and, best of all from a business 
standpoint, that they will please the customer. The customer practic- 
ally has a guarantee that these products are standard, and when used 
in manufacturing his own commodities will give uniformly satisfactory 
results. 

Along with the routine work, we are constantly carrying on special 
work. This includes analyses of other food products, making up 
formulas, and giving help to our customers. The purpose of this latter 
feature is to give bakers, ice cream men, confectioners, and others, 
such help as we can with the problems confronting them in their work. 
In this way we keep in close touch with them and it proves a benefit 
to both parties. 

Some of this work which we have called special, might equally 
well be classified as research work. The research work proper, how- 
ever, has to do with the improvement of our products; study of the 
causes of decomposition and change of flavor; means of preventing 
these changes; it also has to do with getting out new products. New 
products frequently take much time and work before they are brought 
to such a state of perfection that they are ready to put on the market. 

Another line of research is that of applying the Merrell-Soule 
process of dessication to other products than those usually handled. 
For instance, the following materials have been successfully dried; 
dextrine, starch, glucose, malt extract and malt sugar. The process 
has been applied to other material than food products, e.g. blood 
serum, dye materials, tanning liquors, and sulphite waste. All these 
form a very extensive and interesting field of research. 



Protective Food-The Place of Powdered 
Milk in Human Nutrition 

By E. V. McCOLLUM, Ph.D. 

Processor oi? Biochemistry, Schooi. oi? Hygiene and 

PuBUC Health, oe the Johns Hopkins 

University 

THE position of milk as compared with other human food-stuffs 
has greatly changed within the last six years. 
From time immemorial it has been appreciated by the observmg 
that milk is the only food upon which the very young mfant can live 
and grow. Its importance in the diet of the adult has not until withm 
recent years been sufficiently appreciated. 

Less than ten years ago the producer of butter had a discouraging 
outlook The making of butter substitutes had become so perfected 
that products were made which looked and tasted more or less like 
natural butter. They were derived from beef fat, or from certain 
vegetable oils, and could be sold at a price with which butter could 
not compete. The manufacturer advertised his product as the equal 
of butter in appetizing qualities and in nutritive value. Digestion ex- 
periments had shown that the animal and vegetable fats were all very 
nearly completely digested and absorbed, and were utilized equally 
well for the production of heat or work within the body. 

Experiments had further shown that the amount of energy which 
could be derived by the human body from a pound of butter substitute 
was essentially the same as from a pound of butter. The diiTerence 
between the natural product and the substitute, according to the manu- 
facturers of the substitute, lay entirely in the price, and this was greatly 
in favor of the imitation product. 

A new and timely observation was made by the writer and Miss 
Marguerite Davis in 1912, which demonstrated that butter fat contains 
something which is not found in the vegetable fats, and in but very 
small amounts in the body fats of animals such as lard or beef fat, 
and that this something is indispensable for the maintenance of health 



108 Merrell-Soule Products 

either in the young or the adult animal. Without it no growth can 
take place, even when the diet is entirely satisfactory so far as a 
chemist can tell by the methods of his laboratory. It was proved that 
butter fat has dietary properties which are not possessed by any butter 
substitutes in anything like the same degree, and is superior to them 
as a food. This obser\'ation gave a new opportunity for the butter 
producer, because it enabled him to compete with the butter substitute 
without the necessity of competing in price. 

Milk has never been fully appreciated by mankind. It has been 
compared with other food-stuffs both with respect to cost, and with 
respect to protein content and energy value. The researches of recent 
years have made it clear that such comparisons are not warranted, 
because milk possesses certain dietary properties which make it an 
indispensable constituent of the human dietary. There are faults in 
any diet derived solely from cereal grains, tubers, edible roots and 
meats, which are so serious that faulty growth, and the early appear- 
ance of the signs of old age will surely result unless they are corrected. 
These involve a shortage of certain mineral elements, and an unknown 
dietary essential which is especially abundant in milk fats. 

The only practicable way in which these can be corrected in every- 
day life is through the liberal use of milk, eggs and the leafy portion 
of the plant. The list of leafy foods which is taken by man in America 
includes spinach, cabbage, lettuce, cauliflower, Brussels sprouts, and a 
few other leaves, such as turnip tops and beet tops, lamb's quarters, 
etc., which are employed as greens. It is not practicable for man to 
attempt to consume enough of the leafy portion of the plants named 
to entirely correct the faults of the remainder of his diet. Milk and 
eggs should be included, and by far the more economical of the two is 
milk. 

During the last two years I have attempted to square the results 
of our experience with animals with human experience generally in the 
matter of diet. We have, in many hundreds of trials, been successful 
in making diets which will promote growth and health and vigor during 



Merrell-Soule Products 



109 



the full span of life only when the food mixtures contain liberal amounts 
of either milk, eggs, or the leafy vegetables. My associates and I have 
been so impressed with the necessity of having these in the diet, that 
we have designated them as the "protective foods", because they cor- 
rect the dietary faults of any combination of foods which we are likely 
to eat. 

Most people do not appreciate the food value of milk, and this for 
several reasons. First, it is a liquid, and does not stand up by itself, 
and has frequently been looked upon as a beverage rather than a food. 

Second, milk is less appetizing than the meats, and there is a 
strong temptation, where the expenditure for food must be restricted, 
to purchase meat rather than milk. This is a fundamental mistake, 
for meats, although good food in certain respects, do not have the 
special dietary properties possessed by milk. 

Third, milk has been frequently discussed from the standpoint of 
cleanliness, and as a carrier of disease. There exists now a body of 
experimental evidence which serves to establish the fact that by the 
liberal use of milk in the diet, our present standards of health and 
freedom from certain diseases, notably tuberculosis and pellagra, can 
be greatly improved. Faulty nutrition is the most important pre-dis- 
posing factor contributing to the high incidence of the latter disease, 
and a large fraction of the children of the United States are suffering 
from malnutrition, or, one may safely say, from lack of sufficient milk. 
By milk I mean, of course, milk of good quality from the bacteriological 
standpoint. In many instances these children are not suffering from 
an actual lack of sufficient calories, although many of course do. The 
trouble lies with the quality of their diet. 

I have been much impressed with the possibilities in the use of 
powdered milk. I have convinced myself that when properly prepared 
it has essentially the dietary properties of fresh milk, and has the great 
advantage of being in a much better bacteriological condition than is 
the average bottled milk which is delivered in our large cities. When 



r 




110 Merrell-Soule Products 

one realizes the achievements in the manufacture of powdered milk in 
such a form that it passes readily into solution, with means at hand 
within the home, and considers its cleanness and keeping qualities, one 
must be impressed with the fact that a new era has dawned in the 
handling of milk supplies for large cities. 

There can be no doubt that converting milk into dry powder while 
it is fresh, and transporting it to the city, or anywhere for that matter, 
in a dry condition, then reconstituting it where it is to be used, will 
supply a product which is much more wholesome than is much of the 
milk which is now delivered in many of the large cities of this country. 
I have been interested in powdered milk as a possible solution of the 
problem of securing a clean milk supply, and feel that in the present 
state of perfection of the processes for the manufacture and re-emulsi- 
fication of butter fat in a clean water solution of powdered skimmed 
milk, the solution of a great problem has been practically achieved. 

So far as I have been able to determine, by experiments on animals, 
the milk powders which I have employed have essentially the same 
dietary properties as has fresh milk. I believe powdered milk has a 
great future. 



An Extract from "Manual of Milk 
Products" 

By PROF. WM. M. STOCKING 

WE believe that no better account could be given of the nature, 
properties and advantages of Powdered Milk manufactured by 
the Merrell-Soule Spray Process than that which appears in "Manual 
of Milk Products," by Wm. A. Stocking, Professor of Dairy Industry 
at Cornell University (Copyright, The Macmillan Company, 1917). 

Professor Stocking is recognized as an authority on milk products, 
and we take pleasure in presenting the following excerpts from his 
interesting and comprehensive work : 

"Powdered milk has many advantages over liquid milk. First of 
all, there are the keeping qualities. Whereas liquid milk at the best 
will keep only a few days, dry milk will keep many months. In fact, 
some grades of it, properly protected from moisture, etc., will keep 
indefinitely. No bacterial action, so far as we have been able to deter- 
mine, takes place in the dry product. There is rather a tendency for 
such bacteria as are present to slowly die off. 

"The question of bacteria is entirely one of proper control up to 
the moment when the milk is dried. That it is possible to exercise 
this control is shown by the results of counts made on daily samples 
covering long periods of time. During the past year something like 
2800 dry samples were counted in the Merrell-Soule laboratory. Of 
these 96 per cent, were below 25,000 per cubic centimeter, and had an 
average of about 2000 per cubic centimeter, figured to the liquid basis. 

"The spray process of drying milk presents some very important 
advantages over other processes. These advantages are not all apparent 
at first. In fact, it is a question whether the original inventor fully 
reahzed the importance of his discovery. Chief of these is the rapidity 
with which evaporation takes place. We have every reason to believe 
that each particle of liquid as it is shot through the air gives off moisture 
so rapidly that the milk solids are kept in a cool condition until per- 



112 Merrell-Soule Products 

fectly dry. This is in accord with the well-known physical law that 
the evaporation of liquids uses up heat. 

"In the ordinary condensation of milk it is well understood that if 
concentration be carried beyond certain limits there is an injury to the 
milk solids. There seems to be a critical stage somewhere between 
high concentration and dryness where prolonged heating does much 
damage. With the spray process this stage is passed through instan- 
taneously. After the dry condition is reached, comparatively high 
temperatures will do no harm. 

"Whether the above reasoning is correct or not, the fact remains 
that milk dried by the spray process, in distinction from other processes, 
retains all its natural properties. On the addition of water it goes back 
to its original state. There is no sediment. The casein retains its 
colloidal structure. The albumen is not coagulated. The butterfat is 
in complete emulsion in its natural globular form. The enzymes are 
still active. In fact, as far as we know the restored milk is identical 
in properties with the original milk." 




Carton Scaler zvhich Automatically Seals Both Ends of 
None Such Mince Meat Packages 




Wrapping Machine Especially Designed for None Such Mince Meat 



None Such Mince Meat, a Nationally 
Famous Food Product 

SOMETIMES a product dominates its field so completely that its 
individual name or brand comes to stand for the product itself. 

Among nationally-advertised American food products which have 
attained this distinction, None Such Mince Meat stands forth prom- 
inently. To the American housewife and to the grocer with whom 
she deals, Condensed Mince Meat means None Such. 

For thirty-three years None Such Mince Meat has enjoyed a steady 
gain in favor, until today the annual output would provide something 
like a hundred million pieces of rich, nourishing mince pie. 

The first None Such Mince Meat was made at Syracuse in 1885, 
and the tremendous growth of this industry, from a very small begin- 
ning to its present magnitude, is a splendid tribute to Merrell-Soule 
Quality. 

When the first experiments in the manufacture of condensed mince 
meat were made, it was feared that the idea presented a commercial 
impossibility. But one difficulty after another was overcome, until a 
product was obtained which, while greatly reduced in bulk and moisture, 
retained all the rich flavor and nourishing qualities of the best Mince 
Meat. 

None Such Mince Meat is put up for household use in cartons, each 
carton containing nine ounces, or sufficient for the making of one full- 
sized mince pie. There is no more familiar article on the American 
grocer's shelf or counter than this convenient food package bearing 
the None Such label. 

How None Such Mince Meat is Made 

In the manufacture of None Such Mince Meat, the ingredients used 
are chopped beef, apples, raisins, cane sugar, lemon and orange peel, 
salt, spices, suet, vinegar and pure boiled cider. 

All are of the best quality obtainable, and are thoroughly cleansed 
by processes which remove all foreign matter, before they go to the 



114 Merrell-Soule Products 

mixing machines. And every part of the factory — floor, walls, every 
piece of machinery — is kept spotlessly clean and sanitary. 

The "opening room" is the first point of interest to a visitor who 
makes a tour of the None Such factory. Here are cases of frozen 
beef, bags of dried apples, barrels of sugar and 50-pound boxes of 
raisins. The raisins come from California, where most of the raisins 
of the United States are grown. The boxes are opened, the raisins 
conveyed to another floor, where they are thoroughly washed and 
stemmed. Next they are sorted, then sent to sorting tables, where girls 
pick out stems and defective raisins which have escaped the machines. 

After they have thus been thoroughly inspected, the raisins go to a 
sterilizer, which softens them for the seeding. When seeded, they are 
ready to be put into the mince meat. The raisin seeds — of which 400 
to 500 pounds a day are extracted — are ground, and sold as food for 
live stock, being valuable for their fat, sugar and protein content. 

The dried apples, taken from the bags, are dropped into a washer 
which cleans them thoroughly. From the washer they go to a drying 
box and sterilizer, where excess moisture is removed. As they come 
out of the sterilizer on a carrier, they are sorted by girls who remove 
skins, cores and defective apples. They are then sent down a chute 
to bins in the grinding room. 

The beef, which comes to the opening room in a frozen state, is 
sliced thin by machinery. It is sliced for two reasons — first, that it 
will require less time for cooking than would chunks, and, second, that 
the juice will not be cooked out of it. After being cooked, it is quickly 
cooled by currents of air. 

The sugar is put through a grinding machine, which breaks up all 
lumps, then weighed into exact quantities, for mixing. 

The first mixing operation takes place in what is known as the 
grinding room. Here the apples, beef, dried orange and lemon peel, 
and salt, are carefully weighed out and dropped into a hopper, 
from which the mixture is fed into large worm-driven grinders. These 
are similar in operation to the meat grinders in common household use. 



Merrell-Soule Products 



115 



The ingredients pass through two of these grinders in succession. The 
ground product is then dumped into metal, tin-Hned containers and 
carried by an automatic conveyor to the mixing room. Meanwhile, the 
sugar is also being conveyed to this room. 

In the mixing room the containers, filled alternately v/ith sugar and 
with the ground beef, apples, salt and peel, automatically dump into the 
mixers. These are large bowl-like affairs, in which powerful arms 
revolve through the material to be mixed. While this is going on, the 
spices and seeded raisins are mixed in. When the mixing is nearly 
completed, boiled cider and vinegar are sprayed in. After they have 
been thoroughly assimilated, the product is ready to be packed. 

The mixing machines are on the floor above the press, and directly 
over it. It is therefore an easy matter to tip the bowl part of the mixer 
over, allowing the mince meat to slide down an enclosed chute to the 
press. 

This press is a most interesting machine. It turns out uniform 
cakes, which do not vary a thirty-second of an ounce in weight, at the 
rate of 75 cakes per minute. The cakes are automatically put on a 
belt which carries them to the wrapping machine. Here they are 
wrapped in paraffin paper by another remarkable piece of machinery, 
designed and built on the premises. The wrapped cakes are carried to 
girls who place them in cartons, which are fed into a sealing machine, 
which seals both ends of the cartons. The finished packages are then 
placed in cases, ready to be nailed up by machinery, and sent on a 
gravity conveyor to any part of the shipping room floor, or direct into 
freight cars on a siding alongside the shipping room. 

The capacity of the None Such factory is over thirty tons a day. 
The busiest season, of course, is in fall and early winter, when mince 
pie becomes an essential part of the menu in every real American 
household, hotel or restaurant. 

Why None Such is the Best 

When None Such Mince Meat was originally marketed it was / 
regarded as a "seasonable" product, with the sale principally in the 



^ 



35e NONE SUCH GIRL 



^ 




116 Merrell-Soule Products 

holiday season, including Thanksgiving, Christmas, and the winter 
months. But as years went by it developed more and more into a 
staple all-year-round seller, and to-day None Such Mince Meat is sold 
during the summer months in most localities. 

This has been brought about partly through the Merrell-Soule qual- 
ity guarantee, which protects customers against loss through None Such 
becoming unsalable for any reason, in any section of the country ; and, 
more recently, through the development of new uses, and the furnishing 
of new recipes in which None Such Mince Meat is used as an ingredient 
of lighter desserts, sandwiches, and in other ways. Among our new 
recipes are None Such Jems, None Such Jelly, None Such Sandwiches, 
None Such Relish, None Such Dressing for Duck, Turkey, etc., Oat- 
meal Cookies with None Such filling. None Such Croquettes, None 
Such Salad, Tomatoes stuffed with None Such. 

These recipes are featured to-day in all our advertising campaigns, 
and many of them will undoubtedly become as popular in the American 
home as None Such Mince Pie has been for many years. In all these 
new recipes None Such Mince Meat is prepared for use exactly as it 
is for pies. By preparing several packages of None Such Mince Meat 
at one time, and putting it away in fruit-jars, the housewife will have it 
ready for use; and it will be possible for her to prepare one of these 
tempting dishes for the unexpected guest, the afternoon tea or supper 
party. 

In modern cooking, the food values of all the items on a menu are 
giveih more consideration than ever before. When food was plentiful 
and cheap, and meals were prepared with no thought of food values, 
None Such Mince Pie was eaten for its goodness — its rich, delicious 
flavor. To-day it is esteemed as a dessert combining all the advantages 
of fine flavor with a real value as a food, and on that account easily 
retains its place at the head of the list of American home desserts. 

Of all the dishes prepared by the American housewife, none brings 
her more praise for her skill in cooking than a delicious pie. There 
are hotels and restaurants which are known far and wide for the 




Fruit Layer or Spice Fruit, Iced 




Black Fruit Cake 

(See page 115) 



Merrell-Soule Products 117 

excellence of their pies, and the greatest interest in the cooking com- 
petitions held by churches, schools, etc., centers in the pie contests. As 
no pie can be better than its filling, the housewife who uses None Such 
Mince Meat begins right. 

None Such and the Retail Grocer 

The retail grocer has played an important part in building up the 
wide distribution and sale which None Such now enjoys. When None 
Such was originally marketed, practically the only commercial mince 
meat was wet mince meat, sold in bulk from open pails. Grocers were 
not slow to grasp the superiority of Condensed Mince Meat in pack- 
ages; and to-day it is hardly necessary to dwell upon the advantages 
of package over bulk mince meat. They may be briefly set forth as 
follows : 

Cleanliness : None Such is contained in air-tight, dust-proof pack- 
ages; contents not touched in handling; Bulk Mince Meat is kept in 
open pails, exposed to dirt and dust, freely handled both in manu- 
facturing and selling. Economy: None Such makes 20 ounces of 
Mince Meat, ready for crust; 20 ounces of Bulk Mince Meat cost 
more than double the price of a package of None Such. Convenience : 
Several packages of None Such may be bought, and prepared at once 
or used as needed; only small quantities of Bulk Mince Meat can be 
purchased at a time, on account of deterioration. None Such is an 
identified product, always uniform in quality, made from the best ma- 
terials in a factory where there is a fixed standard of manufacture. 
Only one brand is put out, and visitors are always welcome. Bulk 
Mince Meat is often an unidentified product, with no definite standard 
of quality, made in a factory where public inspection is not invited. 

The retail grocer has long since seen the many disadvantages of 
bulk merchandise, and the decided advantages of package goods, which 
include increased profits, decreased selling cost, higher quality of goods, 
and a greater attractiveness. 



118 Merrell-Soule Products 

The much greater convenience of handling the None Such packages 
keeps down the merchant's selHng expense. He requires less space, 
fewer clerks, is protected against loss by spoilage, and can do more 
business with less capital invested in stock. The figures given out by 
sugar refiners, showing the loss in handling sugar from barrels ; and by 
scale manufacturers, showing the loss by weight that attends the hand- 
ling of all bulk products, have shown him the wisdom of selling package 
goods. There is no loss on None Such Mince Meat — profits are not 
wiped out by wasted goods left in the bottom of the pail, as may be 
the case with bulk mince meat. 

The attractiveness of an up-to-date grocery, with its spick-and-span 
shelves of package goods, can best be appreciated by recalling the old- 
fashioned store, with its mussy open pails, barrels, and boxes. Package 
goods, with their standard value, have also helped to eliminate the 
unfair competition of unknown bulk goods, inferior in quality, and 
sold only on a price basis. 

The modern retail grocer has also seen the advantage of buying, 
among package brands, those which are the best known and the readiest 
sellers. Those are the brands which stay sold, give satisfaction, and 
hold and increase his trade. With any nationally known brand goes 
the manufacturers' guarantee of quality merchandise, for no manu- 
facturer would waste money by advertising goods lacking in quality. 

In 1918 an investigation of food products, conducted by a magazine 
with a national circulation, resulted in the following figures, on mince 
meat: Total number replies, 1714; total number using commercial 
mince meat, 1514; total number not naming brand, 30; total number 
naming brand, 1484; total number naming None Such, 1000. 

None Such and the Wholesale Grocer 

These figures are ample evidence that the retail grocer handling 
None Such Mince Meat is selling what the great majority of the people 
want. None Such Mince Meat is very generally handled by the whole- 



Merrell-Soule Products 119 

sale grocery trade throughout the United States, and the Merrell-Soule 
Company's policy has always included close co-operation with the job- 
bing trade. A large number of wholesalers, recognizing the minimum 
sale effort necessary for None Such, handle this brand exclusively, and 
their volume of business shows large totals. 

Some of the largest jobbers make regular campaigns during the 
summer months in the interest of None Such Mince Meat for fall de- 
livery. With the wholesale grocery trade to-day, the constantly in- 
creasing number of items carried, the higher prices of all merchandise, 
and consequent additional capital invested in stocks, have made it im- 
perative that lines be carried and selling efforts made on items which 
yield the quickest turnover and have the surest protection against even 
the smallest loss. The jobber's salesman's time is now too valuable 
to be wasted on unknown brands of goods, the salability of which is 
doubtful, and which, if he does sell them, frequently cause differences 
with his customers, who, unable to sell an unknown brand, naturally 
want the jobber to relieve them of their stock. 

A jobber's salesman knows that when he sells None Such Mince 
Meat it stays sold, and probably no one better appreciates the value 
of nationally advertised brands than the progressive wholesale grocery 
salesman. Selling a customer goods which will retail readily and bring 
repeat orders is a decided satisfaction. The good feeling developed 
is a certain source of additional business and profit to his house and 
therefore a valuable asset to the salesman. 

More than ever to-day the wholesale grocery salesman has an 
opportunity to show his retail customers the advantage of buying 
standard goods of unquestionable qualitj^, nationally known, and backed 
up by national advertising. None Such Mince Meat is the only Pack- 
age Mince Meat nationally advertised and distributed, and has the 
prestige of friendly relations and confidence built up during the fifty 
years' business experience of Merrell-Soule Company. 



120 Merrell-Soule Products 

Bakers' Brick Mince Meat 

Merrell-Soule Bakers' Brick Condensed Mince Meat is None Such 
Mince Meat, especially put up for bakers' use in five-pound bricks. 
The bricks are packed six to the case. Each brick is wrapped in paraf- 
fin paper and encased in a tight carton. The end of the carton opens 
easily and the paraffin paper folds back, so that any amount required 
can be cut off, and the remainder neatly rewrapped and boxed. There 
is no waste, no muss, no loss of time. 

The baker who uses the Merrell-Soule Bakers' Brick Mince Meat 
may be sure that he has an extremely high quality product — a perfect 
blend of spices, beef, salt, suet, apples, raisins, lemon and orange peel, 
bound with cane sugar, vinegar and pure boiled cider. All these in- 
gredients are of best quality and are thoroughly cleansed, by a process 
which removes all foreign matter, before they go to the mixing ma- 
chine. Merrell-Soule Bakers' Brick manufactured by the same process 
as None Such Mince Meat, is the most economical,, clean and 
wholesome form of mince meat to use in the making of mince pies, 
producing a fine, well-flavored pie that has been a trade builder for a 
multitude of bakers, and is today one of the most popular pie ingre- 
dients on the market. 

In the Bakery 

It is ofifered to the baker as a well-balanced fruit filler, an ideal 
ingredient for producing an excellent fruit cookie, coflfee ring filler, or 
layer cake center. It may be used as the main ingredient in making 
the finest grade of fruit cake, and quality holiday and wedding goods. 

Following is a recipe for Mince Pie Filling which we have found 
to give uniformly excellent results : 

Use one quart of water for each pound of Merrell-Soule Condensed 
Mince Meat. Break up the mince meat, pour hot water over it, boil 
five or ten mintues, allow it to cool before using. It is best to prepare 
this, the same as all other pie fiUings, a day ahead. 

(For Pie Crust, and Pie Fillings other than Mince, see Pages 52-60) 



Merrell-Soule Products 



121 



Plum Pudding 

Large Mix 

SO lb. Merrell-Soule Bakers Brick Mince Meat 

6 Oranges 

16 Lemons 

6 qt. Chopped Apples 

1 qt. Egg Yoke 

1 qt. Molasses 

1 qt. Condensed Apple Cider 

2 lb. Merrell-Soule Powdered Skimmed Milk 

or Buttermilk 

1 lb. Cinnamon 

2 oz. Cloves 
2 oz. Ginger 
2 oz. Allspice 

41b. Salt 

1 oz. Baking Soda (If buttermilk is used, 

increase to 2 oz.) 

Method: Grind up fine the oranges, lemons and apples through 
meat chopper, mix all the ingredients well and add the following : 

10 lb. Sultana Raisins 
10 lb. Cake Crumbs 

2 lb. Bread Crumbs which have been 

soaked in milk 
4 lb. Bread Flour 

Mix again well, then fill in greased pudding tins, dusted with cake 
crumbs and cover up tight. 

Steam from three to four hours, according to size of puddings. 



Use of Bakers' Brick Mince Meat 
in the Bakery- 
Many bakers have proved by years of continuous use that Merrell- 
Soule Bakers' Brick Condensed Mince Meat is in every respect the 
most satisfactory mince meat they can obtain. 

Nearly all bakers prefer the five-pound bricks, packed six to the 
case, though this Condensed Mince Meat may also be had in bulk, in 
50 or 100-pound kegs. We recommend the brick form as being more 
convenient, cleanly and economical. 

The fact that Merrell-Soule Bakers' Brick Mince Meat will absorb 
one quart of water (two pounds) for each pound of mince meat used 




MERRELL-30ULE 
MIKCE MEAT IN 
THE BAKERY. 




122 Merrell-Soule Products 

makes it the most economical mince meat on the market to-day, as well 
as the highest-quality. 

For those who make a point of special and individual features in 
their goods, Merrell-Soule Bakers' Brick Mince Meat offers an ideal 
base, to which special ingredients may be added. 

A baker does not need to change his recipe for any of the baked 
products mentioned above, except that he recalculates the fruit and 
sugar ingredients of any mix containing fruit. 

For example: 

Old Mix, Black Fruit Cake 

4 lb. Butter and Lard 

5 lb. Sugar 
30 Eggs 

1 pt. Molasses 

1 pt. Water, in which is dissolved 

2 oz. Merrell-Soule Powdered Skimmed Milk 
6ilb. Flour 

1 oz. Baking Powder 
10 lb. Seeded Raisins 

3 lb. Seedless Raisins 

2 lb. Citron 

Spices 

Method : Rub sugar and butter, add eggs slowly in small quantities, 
sift in baking powder and flour, pour in molasses, milk and spices, mix, 
and then incorporate fruit, which has been dusted with a little flour. 
Bake in a very slow oven, in paper lined pans, timed according to size 
of the cake, figuring not less than an hour for the smallest cake. 

Readjusted to use Merrell-Soule Confectioners' Mince as the fruit 
ingredient, this recipe is recalculated as follows : 

20 lb. Merrell-Soule Confectioners' Mince 

4 lb. Butter and Lard 
30 Eggs 

i pt. Molasses 
2 oz. Merrell-Soule Powdered Skimmed Milk 

dissolved in 
1 pt. Water 

61 lb. Flour and Cereal according to FFB. 20% 
1 oz. Baking Powder 
Spices 



Merrell-Soule Products 123 

The method is simplified as follows : 

Rub butter, Confectioners' Mince and spices, add eggs slowly in 
small quantities, sift on flour and baking powder, pour on molasses and 
milk dissolved together, and mix. Lay out and bake the same as fore- 
going example. 

An Interesting Comparison 

Comparison of the two recipes shows that although the weights of 
the finished products will be the same, the comparative volume obtained 
will be greater in the recipe in which the Confectioners' Mince is used, 
as it replaces 5 pounds of sugar, which cannot show as great a volume 
in the finished baked goods as the Confectioners' Mince. Besides this 
advantage, there is the saving of labor accomplished by the use of 
Confectioners' Mince. It takes a good deal of time and work to pre- 
pare 15 pounds of fruit for fruit cake, weigh it, dust it with flour and, 
especially, to cut the citron, lemon or orange peel. 

Also, the cost of production is not increased. Twenty pounds of 
confectioners' mince does not cost any more than the five pounds of 
cane sugar, 10 lbs. of muscat raisins, 3 lbs. of seedless raisins and 2 
lbs. of citron, which formed the ingredients of the old recipe. There 
is also the important consideration of the extra cubic volume of baked 
goods obtainable, which because it is not sucrose, is not lost in the 
process of baking. 

This example clearly points out the merits and possibilities of 
Confectioners' Mince. 

Confectioners' Mince 

Merrell-Soule Confectioners' Mince is a blend of all the ingredients 
used in None Such and Bakers' Brick Mince Meat, with the exception 
of the beef, suet and spices. It is an ideal product for use by bakers 
and confectioners, for any purpose where fruit is required. 

Confectioners' Mince, like the Bakers' Brick, is put up in five-pound 
bricks, six to a case, each brick wrapped in paraffin paper. 



124 Merrell-Soule Products 

For Candy Making 

Candy manufacturers find that Merrell-Soule Confectioners' Mince 
possesses many advantages for the making of all candies in which a 
fruit mixture is used. 

It offers a fruit combination that cannot be excelled, noted particu- 
larly for its pleasing, natural fruit flavor. It assures both higher 
quality and greater economy than if the confectioner were to make up 
his own fruit mixture. 

The use of a fruit center in candy making not only produces an 
attractive and popular line of goods, but also adds weight to the batch, 
and therefore makes possible a big saving in sugar. 

Among the goods in which Merrell-Soule Confectioners' Mince can 
be used to advantage are fruit centers, fruit bars, fruit chocolate bars, 
crystallized fruit confections, fruit bon bons, cream fruit centers, fruit 
caramel, nougat, fruit brittle and cut creams. Owing to the fact that 
it contains a sufficient amount of moisture so that it will take hold of 
the crystal, it makes a very pretty piece of crystallized goods. 

There is nothing to be compared with Confectioners' Mince for the 
making of fruit bars and milk chocolate fruit bars. It is also good for 
cut fruit squares to be used for iced goods. 

The candy manufacturer who keeps Confectioners' Mince in stock 
always has something to work with, and need never be idle on account 
of sugar conditions, as Confectioners' Mince can be used in connection 
with chocolate, cocoanut, nuts, corn syrup, etc., to make a variety of 
delicious specialties which require no sugar. 

Merrell-Soule Confectioners' Mince is easily and quickly handled, 
owing to the convenient manner in which it is put up, enabling the 
candy maker to get quick action in turning out the day's batch. 

We shall be glad to hear from confectioners who desire further 
information regarding the use of Confectioners' Mince. Letters will 
be promptly and fully answered, or, if desired, we will send an expert 
candy-maker to give advice and instruction. Recipes will be furnished 
upon request. 



to 



n 






to 




Merrell-Soule National Advertising 
and Educational Work 

THE name of Merrell-Soule is known to-day to nearly every 
grocer in the country, to the great majority of bakers, to most 
dairymen, confectioners and ice cream makers, and to millions of 
housewives. 

Two food products, noted alike for quality, economy and con- 
venience, have earned for the Merrell-Soule label nation-wide fame 
and popularity. One is NONE SUCH MINCE MEAT, the other 
MERRELE-SOUEE POWDERED MILK. 

For thirty-three years NONE SUCH MINCE MEAT has been 
prominent among nationally-advertised food products. Indeed, it may 
fairly lay claim to having been one of the pioneers in this field. The 
pages of the leading magazines and of many newspapers have been 
employed to tell the story of NONE SUCH to the millions of American 
housewives. The result is that to-day the NONE SUCH package is 
a staple article on the counter of every grocer, and "a package of 
NONE SUCH" appears on the housewife's order to her grocer, when- 
ever mince pie is on the menu. 

Merrell-Soule Quality and Merrell-Soule National Advertising have 
together built up the manufacture and sale of NONE SUCH MINCE 
MEAT to a point where enough NONE SUCH is sold each year to 
make 2,000 miles of pies, each nine inches in diameter, which if laid 
edge to edge would stretch across the continent from Boston to Omaha. 

It was in 1885 that the manufacture of NONE SUCH MINCE 
MEAT was begun. Just twenty years later, in 1905, the first Merrell- 
Soule Powdered Milk was produced. It at once found great favor 
among bakers, confectioners, ice cream makers, dairymen and others 
who were looking for a form of milk more convenient, cleaner and 
more economical to use, and of higher uniform quality than fresh milk 
or the condensed product. 

Rapid as has been the increase in the output of Merrell-Soule 
Powdered Milk, the increase in the demand has more than kept pace. 
Here, too, Merrell-Soule advertising has stood with Merrell-Soule 



126 Merrell-Soule Products 

quality in increasing the fame and popularity of the product. In the 
leading journals published for the baker, dairyman, confectioner, and 
ice cream manufacturer, Merrell-Soule advertising has been not only 
conspicuous but dominant. Just as Merrell-Soule publicity has made 
the name NONE SUCH represent the highest cjuality, the standard 
brand, of condensed mince meat, so has Merrell-Soule publicity given 
the same standing, the same undisputed leadership to Merrell-Soule 
Powdered Milk. 

There are few people who need to be told the wisdom of selling, 
buying or using an advertised product. The man who hasn't a satis- 
factory product cannot afford to advertise it; the man who has a 
satisfactory product can't afford not to advertise it. The manufacturer 
who believes he has a good product, and gives it national advertising, 
knows he must stand back of his goods. The customer who reads his 
advertisement, and buys, must find quality always up to standard, if 
he is to remain a customer. 

This means, to every national advertiser, the necessity of main- 
taining unfailing and uniform excellence in his product. To Merrell- 
Soule Company it has meant this, and far more. We have not stopped 
at knowing the Powdered Milk we were sending out was the highest 
quality that could be bought, and was always the same high quality. 
We have also made it our business to see that the users of our Powdered 
Milk products were satisfied with them because they were able to use 
them with perfect satisfaction. Advertising would not do this. Let- 
ters would not entirely accomplish what we desired. Only one means 
was certain— personal contact, advice and assistance. 

Here, for some fifteen years, has been one of our most important 
departments. Our sales staff includes expert bakers, expert dairymen, 
expert confectioners and ice cream makers. These men attend trade 
conventions, talk with the delegates, learn their needs, their problems, 
their difiSculties and give needed advice. 

Nor is this all. These experts are at the service of the consumer 
of Merrell-Soule Powdered Milk who has any trouble in the use of it. 



Merrell-Soule Products 127 

Our representative will visit his place of business, work with him, find 
out what is wrong in his method, and show him how the trouble is to 
be corrected. 

The best proof that users of Merrell-Soule Powdered Milk products 
appreciate Merrell-Soule service lies in the ever-increasing demand 
which our products enjoy. And we shall see to it that our service 
keeps full pace with the need for service. 

At Your Service 

In the foregoing pages we have attempted to set forth, as clearly and 
fully as possible, the nature, uses and advantages of the food products 
we manufacture. We feel sure that every consumer of these products, 
indeed everyone concerned in the distribution or use of tlijem, will 
find in this volume much that is of interest and of value. 

If there is anything not fully understood, or if there is some subject 
upon which any user of our products would like further information 
and explanation, we shall be glad to hear from him. We will write 
fully in answer to his inquiry, or we will be glad to place at his disposal 
One of our service representatives — experts, whose business it is to 
visit the baker, the ice cream maker, the confectioner, or any consumer 
of Merrell-Soule products who may desire a personal demonstration 
of the best methods of use. 

Also, each day brings to light new uses for Merrell-Soule Powdered 
Milk products, and new advantages which attend their use. There- 
fore we cannot hope to include, in this book, all that Merrell-Soule 
Powdered Milk must eventually mean to the industries with which 
we have dealt, nor all the fields of activity into which it will some day 
enter. This is a story which is writing itself, chapter by chapter, and 
day by day. 

We can only say that as these fore-shadowed developments in the 
uses of our products go beyond the contents of this volume, we shall 
hope to keep all our friends fully advised through other avenues of 
contact which will always be open. 



F. H. JOHNSON PRESS 
Syracuse, N. Y. 



s'a' 



